Sunday, August 14, 2016

Asian Shrimp Cakes

Asian Shrimp Cakes     

 2/3 cup panko, divided 
 1/4 cup unsweetened dried coconut, minced and divided 
 2 tablespoons green onions,minced 
 2 tablespoons finely chopped fresh cilantro 
 2 teaspoons fish sauce 
 2 teaspoons hot chile sauce 
 1 1/2 teaspoons grated peeled fresh ginger 
 1 teaspoon fresh lime juice 
 1 large egg, lightly beaten 
 1 garlic clove, minced 
 8 ounces peeled and deveined shrimp, chopped  
 1 tablespoon olive oil 
                         1 lime, quartered                                

 1. Combine 1/3 cup panko, 2 tablespoons coconut, 
and next 8 ingredients in a large mixing bowl. 

 2. Add chopped shrimp; stir just until combined. 
Using wet hands, shape mixture into 4 equal balls.

 3. Coat balls in panko mixture; press to form patties.

 4. Heat a large nonstick skillet over medium-high heat. 
Add oil; swirl to coat well. 

 5. Add shrimp patties and cook 4-5 minutes 
on each side or until done. 

 6. Serve with the lime wedges. 

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