Shrimp Cakes With Chili-Lime Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is from Bon Appetit Sept 2005. Restaurant request from Sansei Seafood Restaurant & Sushi Bar in Maui. Ingredients:
16 uncooked large shrimp, peeled, deveined (about 1 pound) |
1 large egg |
1 green onion, sliced |
2 tablespoons fresh lemon juice |
1 tablespoon dijon mustard |
1 tablespoon minced fresh cilantro |
1/2 teaspoon hot pepper sauce |
1/2 teaspoon salt |
1 pinch ground black pepper |
2 cups panko breadcrumbs (japanese breadcrumbs) |
2 tablespoons peanut oil (or more) |
1/4 cup dry white wine |
1/4 cup fresh lime juice |
1 tablespoon fresh ginger, peeled and chopped |
1 tablespoon shallot, minced |
1/3 cup cream |
2 tablespoons chili-garlic sauce |
6 tablespoons unsalted butter, room temperature, cut into 1/2-inch pieces |
Directions:
1. To make the Cakes: Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.).
2. Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
3. Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
4. Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.
5. For the sauce: Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
6. *Available in the Asian foods section of many supermarkets and at Asian markets.
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