Monday, March 21, 2011

Shrimp Cakes

The main shrimp markets in the US are Florida and Hawaii.  However, we all know that there is quite a bit of import and export in the seafood business.

I had recently read an article about how the president of Indonesia stated that their country needs to be less dependent on foreign imports.  They are focusing on building up their internal supply of shrimp by increasing their shrimp hatcheries in Bali.  Indonesia is slated to meet 74% of their internal demand for shrimp in the year 2014.

That brings me to the shrimp cake recipe below which was a published RSVP recipe as requested by a reader of Bon Appetit Magazine.  The cakes are coated with Panko (japanese bread crumbs) and toasted in very little oil. The end result is a very light and crispy cake. Also,the citrus & heat flavors teamed together with the shrimp make the cakes a perfect appetizer for happy hour.

I have only included the recipe for the cakes below, which makes 12 cakes that are 3 inches in diameter.  Bon Appetit also had a recipe for a chili-lime sauce to compliment the cakes. To serve with the sauce, place 3 tablespoons of it on the plate first and 2 cakes on top. You can click here to get the recipe for the chili-lime sauce.

Shrimp Cakes
courtesy of Bon Appetit/Sept 2005

2 cups Panko bread crumbs
1/2 tsp hot pepper sauce
1 tbs Dijon mustard
2 tbs fresh lemon juice
1 large egg
1/2 tsp salt
1 sliced green onion
1 tbs minced fresh cilantro
pinch of ground pepper
4 tbs peanut oil
16 or 1 lb large shrimp (uncooked/peeled/deveined/no tail)

Place all ingredients except for peanut oil, shrimp and Panko crumbs into a food processor.  Pulse ingredients or turn on/off in quick intervals.  Then add the shrimp and pulse again until evenly blended.

Take mixture out of food processor and put in a medium size bowl.  Pour in 1 cup of Panko crumbs and blend with a wooden spoon until all is combined.  Take out a baking sheet and cover with wax paper or parchment paper.  Divide dough into 12 even pieces.  Form each piece into a flat patty, three inches in diameter and place on baking sheet. Put baking sheet in fridge for 10 minutes.

While cakes are chilling, heat 2 tablespoons of oil in a skillet over medium high heat.  When cakes have completed the cooling time, take pan out of fridge.  Then roll cakes in the remaining cup of Panko crumbs, evenly coating each side.

Working in batches, place each cake in skillet and cook for about 3 minutes on each side. More oil may be required between batches to complete frying all 12 cakes. Both sides should be golden brown when done. Serve immediately.