Coconut Curry Shrimp Cakes with Papaya-Lime Sauce

By t1bishop

Use a ripe papaya for this sauce. It should have a vivid golden-yellow color and give slightly when pressed with the palm. It will blend better and yield
a more flavorful and smooth sauce than an unripe one. Garnish with diced papaya, if desired.

Ingredients

• SHRIMP CAKES:
• 3/4 teaspoon curry powder
• 1 cup panko Japanese breadcrumbs)
• 2 tablespoons flaked sweetened coconut
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons minced red bell pepper
• 2 tablespoons minced green onions -
• 1 tablespoon minced peeled fresh ginger
• 3 tablespoons light coconut milk
• 2 teaspoons minced seeded serrano chile
• I teaspoon low-sodium soy sauce
• 1/4 teaspoon salt
• 12 ounces medium shrimp, peeled, deveined and chopped
• 2 large eggs
• 1 garlic clove, minced
• Cooking spray
• SAUCE:
• cup diced peeled papaya
• 1/4 cup water
• 1/4 cup fresh lime juice
• 2 teaspoons surger
• REMAINING INGREDIENTS:
• 4 cups gourmet salad greens
• 2 teaspoons sesame seeds, toasted

Preparation

Step 1

To prepare shrimp cakes, heat a large nonstick skillet over medium heat. Add curry powder; cook 30 seconds or until lightly toasted and fragrant, stirring constantly. Combine curry
powder and next 13 ingredients (curry powder through garlic), stirring well. Cover and chill 1 hour. Divide shrimp mixture into 8 equal portions; shape each portion into a 1/2-inch-thick
patty. Heat pan over medium-high heat. Coat pan with cooking spray. Add shrimp cakes to pan, and cook 4 minutes on each side or until browned. Remove pan from heat; cover and let
stand 5 minutes.
2. To prepare sauce, combine papaya and next 3 ingredients (papaya through sugar) in a food processor; process until smooth.
3. Place 1 cup greens on each of 4 plates. Top each serving with 2 shrimp cakes; spoon about 1/4 cup sauce over each serving, and sprinkle with 1/2 teaspoon sesame seeds. Serve immediately.