VIETNAMESE-STYLE CRISPY SHRIMP CAKES
These crispy shrimp cakes were inspired by chao tom, Vietnamese shrimp on sugar cane, a delectable appetizer you'll find at restaurants in which shrimp is whirled into a paste in the food processor, then patted on pieces of sugar cane and steamed before grilling or frying. This version leaves out the sugar cane, which can be hard for some home cooks to find, but keeps the essence of the dish: golden-edged, pan-fried cakes that are served with nuoc cham, a piquant sauce. Although traditional recipes keep the shrimp seasonings to a minimum, making up for it later with the sauce, this one spices up the paste, adding lemon grass to the shrimp along with green chiles and scallions. (If you don't often cook with lemon grass, this video will show you how to prepare it.) You can serve the cakes as an appetizer wrapped in lettuce leaves or herbs (large basil leaves are wonderful in summer). Or fry them up for dinner, heaping them on rice noodles and dousing it all with nuoc cham.
Provided by Melissa Clark
Categories appetizer
Time 35m
Yield 14 cakes
Number Of Ingredients 14
Steps:
- In the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoons sugar and salt. Pulse until mixture forms a coarse paste.
- In a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.
- Heat oil in a large skillet over medium-high heat. Wet hands to keep shrimp paste from sticking. Form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty. Dust patty with cornstarch. Repeat with remaining batter. Fry patties in batches until golden brown, 2 to 3 minutes per side. Serve over rice noodles, if desired, drizzled with fish sauce mixture and strewn with cilantro.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 24 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 5 grams, Sodium 2059 milligrams, Sugar 7 grams, TransFat 0 grams
CHEF JOHN'S SPICY SHRIMP CAKES
I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. It takes just a few minutes if you use your food processor. These little fried cakes are delicious served with Thai chili sauce.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Yield 8
Number Of Ingredients 11
Steps:
- Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
- Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
- Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 20.7 g, Cholesterol 156.9 mg, Fat 16.8 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 2.7 g, Sodium 579.5 mg, Sugar 0.7 g
CRUNCHY FRIED SHRIMP
The panko bread crumbs give these fried shrimp just the right amount of crunch.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 7
Steps:
- Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
- Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.
Nutrition Facts : Calories 875.1 calories, Carbohydrate 36.6 g, Cholesterol 296.1 mg, Fat 70.1 g, Fiber 1.1 g, Protein 27 g, SaturatedFat 10.1 g, Sodium 823.3 mg, Sugar 0.3 g
DEEP-FRIED SHRIMP CAKES (TAUD MAN GOONG)
This recipe is from "The Food Of Asia" a really beautiful book published in 1998. I have not tried this recipe - it is being posted in response to a recipe request for Thai appetizers.
Provided by KeyWee
Categories Thai
Time 35m
Yield 20 appetizers
Number Of Ingredients 13
Steps:
- Chop shrimp and lard together until fine.
- Add salt, sugar& bread crumbs and shape into small patties.
- Deep fry until golden brown& fragrant.
- For the accompaniment: Bring vinegar and 1/2 cup sugar to a boil- then cool.
- Add all vegetables, chilis& shallots- set aside.
- Serve with fried patties.
Nutrition Facts : Calories 170.8, Fat 8.8, SaturatedFat 3.2, Cholesterol 50.5, Sodium 239.2, Carbohydrate 14.7, Fiber 0.7, Sugar 6.4, Protein 7.5
LOUISIANA GRILLED SHRIMP WITH GRITS CAKES
Make and share this Louisiana Grilled Shrimp with Grits Cakes recipe from Food.com.
Provided by Julesong
Categories < 15 Mins
Yield 1 batch
Number Of Ingredients 18
Steps:
- For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits.
- Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
- Let sit and refrigerate until it is cold.
- Remove from refrigerator and cut with biscuit cutter to create cakes.
- Bread the cakes in flour, egg wash and bread crumbs.
- Keep in refrigerator until you are ready to cook the dish.
- For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup.
- Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
- Remove from heat and cool slightly.
- For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
- Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
- Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
- Do not overcook.
- Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
- Place cake on Pepper Jelly and top with 2 shrimp per person.
- Drizzle Rouille on top and sprinkle with scallions.
- Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.
Nutrition Facts : Calories 7623.3, Fat 186.1, SaturatedFat 100.8, Cholesterol 486.9, Sodium 3928.8, Carbohydrate 1326, Fiber 33.1, Sugar 202.4, Protein 206.5
PAN-FRIED SHRIMP CAKES WITH ARUGULA AND WATERCRESS SALAD RECIPE BY TASTY
Here's what you need: fresh shrimp, medium shallot, jalapeño, large eggs, panko bread crumbs, fresh chives, lemon, smoked paprika, cayenne, kosher salt, lemon, worcestershire sauce, high-heat cooking oil, roasted red pepper, red wine vinegar, raw almond, small shallot, garlic, salt, extra virgin olive oil, arugula, watercress, olive oil, lemon, kosher salt, pepper
Provided by Mercedes Sandoval
Categories Dinner
Yield 4 servings
Number Of Ingredients 26
Steps:
- Make the shrimp cakes: Add the shrimp to a food processor and pulse 4-5 times, until minced but not mushy.
- In a large bowl, mix together the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, a pinch of salt, the lemon juice, and Worcestershire sauce until well combined.
- Using a 1-ounce (30-g) scoop, portion out the shrimp mixture and gently flatten into patties.
- Heat the oil in a medium skillet over medium heat. Cook the patties, in batches if necessary, for 2-3 minutes on each side, until golden brown and the internal temperature reaches 145˚F (63˚C). Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
- Make the roasted red pepper sauce: Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender. Blend for 30 seconds, until smooth. With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.
- Assemble the salad: Add the arugula and watercress to a large bowl. Add a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Toss well.
- Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.
- Enjoy!
- Nutrition: Shrimp cakes - Per serving: 4 cakes - Calories: 393, Total fat: 20 grams, Sodium: 1419 mg (shrimp is a naturally high source of sodium), Total carb: 21 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Protein: 32 grams
- Nutrition: Salad - Per serving: 2 cups - Calories: 38, Total fat: 4 grams, Sodium: 39 mg, Total carb: 2 grams, Dietary fiber: 0 grams, Sugars: 1 gram, Protein: 1 gram
- Nutrition: Red Pepper Sauce - Per serving: ~ ¼ cup - Calories: 176, Total fat: 17 grams, Sodium: 36 mg, Total carb: 6 grams, Dietary fiber: 1 gram, Sugars: 3 grams, Protein: 1 gram,
- Nutrition: Total recipe - Per serving - Calories: 607, Total fat: 41, Sodium: 1535 mg (shrimp is a naturally high source of sodium), Total carb: 29 grams, Dietary fiber: 3 grams, Sugars: 7 grams, Protein: 34 grams
Nutrition Facts : Calories 672 calories, Carbohydrate 32 grams, Fat 52 grams, Fiber 5 grams, Protein 35 grams, Sugar 7 grams
CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO
Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren't available.
Provided by Melissa Clark
Categories weekday, seafood, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
- Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
- In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
- Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
- Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.
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SHRIMP CAKES RECIPE - JUSTIN CHAPPLE | FOOD & WINE
From foodandwine.com
4/5 (1)Total Time 30 mins
- In a large bowl, mix the chopped shrimp with the panko, eggs, scallions, lemon zest, smoked paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper. Form the mixture into eight 3/4-inch-thick cakes.
- In a large skillet, heat the olive oil. In batches, add the shrimp cakes and cook over moderately high heat, turning once, until browned and cooked through, about 4 minutes total. Transfer to plates and serve with the spicy mayonnaise and lemon wedges.
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