Shrimp Cakes with Avocado Wasabi Sauce

By kathryns

Ingredients

• 2 tablespoons sesame seeds, toasted
• 1 pound shrimp, peeled, deveined and finely chopped
• 1 cup whole wheat Panko bread crumbs, divided
• 1/4 cup finely chopped red bell pepper
• 3 tablespoons chopped scallion greens
• 1 large egg, lightly beaten
• 2 teaspoons toasted sesame oil
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon chopped fresh cilantro
• 1/2 tablespoon lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup canola oil
• avocado wasabi sauce
• 1 ripe avocado
• 1 tablespoons fresh lime juice
• 1/2 teaspoon prepared wasabi paste, plus more to taste
• 1/4 teaspoon salt

Details

Servings 4
Preparation time 20mins
Cooking time 25mins

Preparation

Step 1

1 recipe Avocado Wasabi Sauce

Halve pit and peel avocado. Mash together with a fork avocado, with 1 ½ tablespoons lime juice, wasabi paste and ¼ teaspoon salt until smooth and keep chilled.

Shrimp Balls

Toast the sesame seeds in a small dry skillet over a medium-high heat, stirring constantly, until they are fragrant and begin to pop, 1 minute. Set aside to cool.

In a large bowl, stir together the shrimp, ½ cup of the Panko,the red bell pepper, scallion, sesame seeds, egg, sesame oil, ginger, cilantro, lime juice,salt and pepper until just combined. Place remaining ½ cup Panko in a shallow bowl or rimmed plate.

Divide the shrimp mixture into 12 mounds. Shape each mound into a round patty about 2 ½-inches in diameter. Coat each patty well with the remaining breadcrumbs.

Heat the oil in a very large non-stick skillet over a medium heat. Cook shrimp cakesover a medium-low heat, until golden brown on both sides and cooked through, about 5 to 6 minutes per side. Shrimp cakes may be refrigerated or frozen at this stage.

To serve, top each with a tablespoon-sized dollop of the Avocado Wasabi Sauce