Recipe: Thai Shrimp Cakes with Avocado Mango Salsa
These bet-you-can’t-stop-at-one, easy-to-make shrimp cakes are a marriage of ingredients that taste like heaven. Fusing flavours from the East and the West with a Mexican topping of avocado and mango salsa creates the perfect hors d’oeuvre for summer entertaining or a great brunch-time base for scrambled eggs.
2 lb | raw shrimp, peeled and deveined |
1 kg |
1 | egg |
1 |
2/3 cup | minced sweet red pepper |
150 mL |
2 tbsp | minced fresh ginger |
30 mL |
2 | green onions, minced |
2 |
2 | cloves garlic, minced |
2 |
1 1/2 tbsp | fish sauce (nam pla) |
22 mL |
1 tsp | sriracha or sambal oelek chili garlic sauce |
5 mL |
1/3 cup | vegetable oil (approx) |
75 mL |
2
375 mL
60 m L
30 mL
20 mL
5 mL
NEXT PAGE: INSTRUCTIONS
Instructions
In food processor, coarsely chop shrimp, pulsing 5 or 6 times. Add egg, red pepper, ginger, green onion, garlic, fish sauce and sriracha sauce; pulse 3 or 4 times, just to incorporate.
Avocado Mango Salsa: In bowl, combine avocado, mango, cilantro, rice vinegar, sesame oil and soy sauce; set aside.
In large stick-resistant skillet, heat some of the vegetable oil over medium heat. Using two spoons, mound cakes, using 2 tablespoonfuls (30 mL) per piece into pan, using back of spoon to flatten each to ½-inch (1 cm) rounds. In batches, fry shrimp cakes, turning once, until firm and pink throughout, about 5 minutes. Transfer to paper towel-lined tray. Wipe out pan and repeat with more oil and shrimp cake mixture until all cakes are cooked.
Transfer to rack-lined tray and keep warm in 200°F (100°C) oven while cooking remaining cakes. Serve topped with Avocado Mango Salsa.
Makes: 36 pieces.
Tip: Shrimp cakes can be made up to one day before and reheated on baking tray in 350F (180C) oven until hot, about 8 minutes.
PER SERVING (2 cakes with salsa): about 126 cal, 7 g pro, 9 g fat (1 g sat. fat), 5 g carb, 2 g fibre, 53 mg chol, 157 mg sodium. % RDI: 2% calcium, 8% iron, 3% vit A, 29% vit C.
Source: www.missavacado.ca