Recipe by Little Suzy Homemaker
This is from Bon Appetit Sept 2005. Restaurant request from Sansei Seafood Restaurant & Sushi Bar in Maui.
For the Shrimp Cakes
- 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)
For the Sauce
- 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 See How It's Made
- 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.).
- 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.
- Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
- 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.
- 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.
- *Available in the Asian foods section of many supermarkets and at Asian markets.