Recipe by Lavender Lynn
There will be husbands who want to add hot sauce to the dipping sauce for these savory corn cakes. Our advice: Hold your tongue.
Top Review by Karen Elizabeth
I really enjoyed these, easily made and really delicious!!! You should have a good non-stick pan, and I made some small, some big --- I liked them either way!!! the dipping sauce is very nice, I wouldnt make it hotter because you'll lose the lovely flavour fo the shrimp cakes. We enjoyed these for dinner, with rice, but they'd make a lovely snack-tray offering! Thanks, Lynn, very nice recipe, made for PRMR tag game.
- 1⁄2 cup mayonnaise
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon ketchup
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon hot pepper sauce (optional)
- 1⁄8 teaspoon pepper
SHRIMP CORN CAKES
- 1⁄2 cup onion, chopped (about 1 small)
- 1 tablespoon oil, plus additional divided (for frying)
- 2 garlic cloves, minced
- 1⁄2 lb shrimp, finely chopped, uncooked peeled and deveined
- 3⁄4 cup all-purpose flour
- 1⁄4 cup cornmeal
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup cream-style corn
- 1 cup whole kernel corn
- 1 egg, lightly beaten
Directions See How It's Made
- In a small bowl, combine the first seven ingredients. Cover and chill until serving.
- In a large skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat.
- In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened.
- In an electric skillet, heat 1/4 inches of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve with sauce. Sauce makes 1 Cup.