Grilled Shrimp Rice Cakes

These shrimp cakes are a breeze to prepare and make a delightful grilled appetizer to serve when hosting a barbecue. The recipe can easily be doubled or tripled to make a big batch for a crowd.

• Ready In: 30 mins
• Yields: 15 cakes

Ingredients

• 1  lb  peeled and deveined shrimp
• 1⁄2 cup  chopped green onion
• 1  tablespoon  minced fresh ginger
• 1  tablespoon  toasted sesame oil
• 1  garlic clove, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 3  cups  cooked medium-grain white rice
• 1  egg, beaten
• 1  cup panko breadcrumbs or 1  cup  fine breadcrumbs
• 2  tablespoons canola oil
• 1⁄2 cup  prepared plum sauce
• 1⁄4 cup  sweet  Thai sweet chili sauce
• 2  tablespoons lime juice

Directions

1. In a food processor pulse shrimp with green onions, ginger, sesame oil, garlic, salt and pepper until finely chopped. Transfer mixture to a large bowl.
2. Gently mix in rice and egg until well combined. Lightly pack some of the mixture into a 1/4 cup measuring cup; turn out and smooth edges to form patties.
3. Repeat with remaining mixture.
4. In a shallow dish, place panko crumbs. Turn patties in crumbs to lightly coat, shaking off excess.
5. Shrimp can be prepared up to this point, layered in an airtight container between sheets of waxed paper and reserved in the refrigerator for up to 1 day or frozen for up to 1 month.
6. Preheat grill to medium-high after greasing well. Brush patties lightly with canola oil. Grill patties for 3 minutes per side or until golden and opaque throughout.
7. Stir plum sauce with chili sauce and lime juice. Serve shrimp cakes with chili-plum sauce on the side for dippings.
8. NOTE: Panko is a Japanese-style breadcrumb and provides a light, crispy coating for the shrimp cakes.