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Recipes

Shrimp Cakes with Chili-Lime Cream Sauce

By Sansei Seafood Restaurant Sushi Bar in Maui HI

4.8

(4)

Recipe information

  • Yield

    6 first-course

Ingredients

16

uncooked large shrimp (about 1 pound), 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

Pinch of ground black pepper

2

cups panko (Japanese breadcrumbs)

2

tablespoons (or more) peanut oil

Chili-Lime Cream Sauce (click for recipes)

Need to make a substitution?

Preparation

  1. 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. DO AHEAD Can be made up to 4 hours ahead. Cover and refrigerate.

    Step 2

    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.

    Step 3

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

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