Thai Shrimp Cakes

By jeknudson

Christine Burns Rudalevige, Cooking Light

APRIL 2013

Ingredients

• 2/3 cup panko (Japanese breadcrumbs), divided
• 1/4 cup minced unsweetened dried coconut, divided
• 2 tablespoons minced green onions
• 2 tablespoons finely chopped fresh cilantro
• 2 teaspoons fish sauce
• 2 teaspoons Sriracha (hot chile sauce)
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 teaspoon lime juice
• 1 large egg, lightly beaten
• 1 garlic clove, minced
• 8 ounces peeled and deveined shrimp, chopped
• 1 tablespoon olive oil
• 1 lime, quartered

Preparation

Step 1

1. Combine 1/3 cup panko, 2 tablespoons coconut, and next 8 ingredients in a large bowl. Add shrimp; stir just until combined. Using wet hands, shape mixture into 4 equal balls. Combine remaining panko and coconut in a shallow dish. Coat balls in panko mixture; press to form 4 (4-inch) patties.

2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until desired degree of doneness. Serve with lime.