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Shrimp Cakes with Thai Chili-Lime Sauce

Shrimp Cakes with Chili-Lime Sauce

The Shrimp Cakes topped with a Thai Chili-Lime Sauce were the hit at our last Old World Favorites Wine-Tasting and Small Plate Event on October 1, 2015.  We are going to try to share recipes from our fun events that we host in The Sage Gourmet Wine Cellar and Kitchen! Call 828-595-2236 or email us at sagegourmetinfo@gmail.com for more details!! Visit our website for more information: sagegourmethendersonville.com

Shrimp Cakes with Thai Chili-Lime Sauce

Yield: Makes 6 first-course servings

Ingredients

  • Shrimp Cakes with Thai Chili-Lime Sauce
  • Ingredients for shrimp cakes:
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 large egg
  • 1 green onion, thinly sliced
  • 2 Tbs. lemon juice - fresh
  • 1 Tbs. Dijon mustard
  • 1 Tbs. fresh cilantro - minced
  • 1/2 tsp. hot pepper sauce (or more, to taste)
  • 1/2 tsp. salt
  • pinch of ground black pepper
  • 2 cups panko (Japanese breadcrumbs)
  • 2 Tbs. or more peanut oil
  • For the sauce:
  • 1/4 cup dry wine wine
  • 1/4 cup fresh lime juice
  • 1 Tbs. fresh ginger - peeled and chopped
  • 1 Tbs.shallot - minced
  • 1/4 cup Heavy Whipping Cream
  • 2 Tbs. chili-garlic sauce*
  • 6 Tbs. (3/4 stick) unsalted butter - room temperature and cut into 1/2-inch pieces.

Instructions

    Preparation for shrimp cakes:
  1. Coarsely chop shrimp in the food processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt and pepper. Pulse to combine well. Add 1 cup panko and pulse to combine. Form into 12 3-inch diameter cakes and roll in remaining 1 cup of panko. Transfer to wax paper lined baking sheet and refrigerate for 10 minutes. The cakes can be made up to 4 hours ahead.
  2. Heat 2 Tbs. peanut oil in heavy large skillet over med-high heat. Fry cakes in batches until browned on each side and cooked through, about 3 minutes per side.
  3. Preparation for Chili-Lime Cream Sauce:
  4. Combine first 4 ingredients in a heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
  5. Spoon 3 Tbs. Chili-Lime Cream Sauce onto each of 6 plates and top with two shrimp cakes.

Notes

Market Tip: Unseasoned Japanese breadcrumbs called panko, give the shrimp cakes a light, crispy coating. Dry white breadcrumb make a good substitute.

phone: 828-595-2236 email: sagegourmetinfo@gmail.com