Ingredients
-
16
-
1
-
1
-
2
-
1
-
1
-
1/2
-
1/2
-
1
-
2
-
2
-
-
-
-
Directions
Thai Shrimpcakes, These delicious Shrimpcakes are served with the recipe I posted for Chili Lime Sauce, or Sweet Chili Sauce use Franks Sweet Chili Sauce It’s a new product and can be found with Franks Red Hot Sauce in the grocery store Either way, they are wonderful! NOTE: Prep time includes time in the fridge , Fabulous! Made for Fall Pick a Chef and this is definately going into my Favorites of 2011 I followed the instructions and used a recipe for the chili sauce from this site
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Steps
|
1
Done
|
Coarsely Chop Shrimp in Processor. |
|
2
Done
|
Add Egg, Green Onion, Lemon Juice, Mustard, Cilantro, Sriracha Sauce, Salt, and Pepper. Blend in Using on/Off Turns. |
|
3
Done
|
Add 1 Cup Panko and Blend in Using on/Off Turns. |
|
4
Done
|
Form Mixture Into Twelve 3-Inch" Diameter Cakes. |
|
5
Done
|
Roll Cakes in Remaining 1 Cup Panko. |
|
6
Done
|
Transfer Cakes to Waxed-Paper-Lined Baking Sheet. Refrigerate 10 Minutes. (can Be Made Up to 4 Hours Ahead. Cover, and Refrigerate.). |
|
7
Done
|
Heat 2 Tablespoons Peanut Oil in Heavy Large Skillet, Over Medium-High Heat. |
|
8
Done
|
Working in Batches, Fry Cakes Until Cooked Through and Golden Brown on Both Sides, Adding More Oil to Skillet as Needed, About 6 Minutes. |
|
9
Done
|
Place on Paper Towels to Absorb Any Oil After Frying. |
