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||
|2/3 cup||minced sweet red pepper||
|2 tbsp||minced fresh ginger||
|2||green onions, minced||
|2||cloves garlic, minced||
|1 1/2 tbsp||fish sauce (nam pla)||
|1 tsp||sriracha or sambal oelek chili garlic sauce||
|1/3 cup||vegetable oil (approx)||
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.