Shrimp Cakes with Zucchini Salad
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 366
- Total Fat
- 27
- Saturated Fat
- 6
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 18
- Cholesterol
- 95
- Sodium
- 395
- Total: 1 hr 40 min (includes chilling time)
- Active: 1 hr
Ingredients
Zucchini Salad:
1 large zucchini, cubed small
1/4 cup chopped fresh cilantro
3 tablespoons toasted pine nuts
1/4 cup olive oil
1 tablespoon chardonnay vinegar
1/2 teaspoon honey
1/2 lemon, juiced
Kosher salt and freshly cracked black pepper
1/4 cup grated Pecorino-Romano
Sauce:
1/2 cup Japanese mayonnaise
1 to 2 tablespoons sriracha sauce
1 tablespoon lime juice plus 1 to 2 limes for serving, optional
1 teaspoon honey
Kosher salt and freshly cracked black pepper
Shrimp Cakes:
1 1/2 tablespoons grated fresh ginger
4 teaspoons toasted sesame oil
2 teaspoons cornstarch
2 teaspoons mild chile crisp
2 teaspoons fish sauce
3/4 teaspoon granulated sugar
4 cloves garlic, minced
3 large egg whites
2 green onions, thinly sliced
Juice of 1 lime
Kosher salt and freshly cracked black pepper
1 pound ground pork
1 pound finely chopped shrimp
2 1/2 cups panko breadcrumbs
Olive oil, for cooking
Directions
Special equipment:
a digital thermometer- For the zucchini salad: Combine the zucchini, cilantro and pine nuts in a medium bowl. Add the olive oil, vinegar, honey, lemon, salt and pepper. Combine and taste for seasoning. Garnish with the Pecorino-Romano and gently fold to combine. Set aside.
- For the sauce: Combine the mayonnaise, sriracha, lime juice and honey in a small bowl. Taste for seasoning and set aside.
- For the shrimp cakes: In a large bowl, combine the ginger, sesame oil, cornstarch, chile crisp, fish sauce, sugar, garlic, egg whites, green onions, lime juice, salt and pepper and mix to combine. Add the pork and shrimp and mix to combine. Add 1/2 cup panko and stir together one last time. Place the mixture in the fridge to set up for 30 minutes to 1 hour.
- Form the shrimp and pork mixture into 12 patties, about 1 cup each. Put the remaining 2 cups panko on a flat plate and season with salt and pepper. Press each patty into the panko mixture on both sides and set aside on a sheet tray lined with a baking rack.
- In a large skillet, heat 1/4 cup olive oil over medium-high heat. Cook the patties until they reach an internal temperature of 145 degrees F on a digital thermometer, 3 to 4 minutes per side.
- Place a few tablespoons of the sauce on the bottom of a plate, then top with a shrimp patty and a large spoonful of the salad. Serve with extra lime wedges as desired.