Shrimp Cakes Recipe
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Ingredients (15)
- 16 oz peeled shrimp 28 oz raw shrimp
- 3 tbsp all-purpose flour
- 1 oz green beans chopped
- 3 tsp canola oil divided into 2 and 1
- 1/16 tsp salt
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1 tsp ground coriander seed
- 1/2 tsp tabasco
- 1/8 tsp baking powder
- 1 tsp shallots minced
- 1 tsp Heinz ketchup
- 1 tsp Japanese mayonnaise
- 2 tbsp coriander minced
INSTRUCTIONS
Add 16 oz peeled shrimp into a food processor and pulse until it becomes a paste. Scrape down the sides occasionally to blend everything evenly.
Add 1/4 tsp pepper, 1/2 tsp tabasco, 1/8 tsp baking powder, 1/16 salt, 1/2 garlic powder, 1 tsp ground coriander seeds, 3 tbsp all-purpose flour, 1/4 tsp paprika, 1 oz green beans, 1 tsp shallots, and 2 tbsp coriander. Pulse again until mixed through.
Divide the shrimp into 12 balls, each weighing around 1.5 oz. During the process, dip your finger in 1 tsp of oil to prevent the batter from sticking to your hands. Flatten them afterwards.
Add the remaining oil to a skillet and heat it over medium-low heat. When it’s hot, sear the balls until they’re golden brown on both sides. Doing this in batches is easier, especially if you have a small skillet.
Mix 1 tsp ketchup and 1 tsp mayonnaise together in a dipping bowl and serve.
Drizzle with the sauce before serving.