Shrimp Cakes With Chili-Lime Cream Sauce

By á-170456

Ingredients

• 16 uncooked large shrimp - (abt 1 lb) peeled, deveined
• 1 large egg
• 1 green onion sliced
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 1 pinch freshly-ground black pepper
• 2 cups panko (Japanese breadcrumbs)
• 2 tablespoons peanut oil or more
• Chili-Lime Cream Sauce (see recipe)

Preparation

Step 1

Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)

Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.

Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

This recipe yields 6 first-course servings.

Market Tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.