Thai Shrimp Cakes with Avocado Mango Salsa
These ‘bet you can’t stop at one,’ easy-to-make shrimp cakes are a marriage of ingredients that taste like heaven. Fusing flavours from the East and the West with a Mexican topping of avocado and mango salsa creates the perfect hors d’oeuvre for summer entertaining or a great brunch-time base for scrambled eggs.
| 2 lb | raw shrimp, peeled and deveined | 1 kg |
| 1 | egg | 1 |
| 2/3 cup | minced sweet red pepper | 150 mL |
| 2 tbsp | minced fresh ginger | 30 mL |
| 2 | green onions, minced | 2 |
| 2 | cloves garlic, minced | 2 |
| 1 1/2 tbsp | fish sauce (nam pla) | 22 mL |
| 1 tsp | sriracha or sambal oelek chili garlic sauce | 5 mL |
| 1/3 cup | vegetable oil (approx) | 75 mL |
| Avocado Mango Salsa: | ||
| 2 | firm-ripe Mexican avocados, halved, pitted, peeled and diced | 2 |
| 1 1/2 cups | finely diced fresh ripe mango | 375 mL |
| 1/4 cup | chopped fresh cilantro | 60 m L |
| 2 tbsp | rice vinegar | 30 mL |
| 4 tsp | sesame oil | 20 mL |
| 1 tsp | soy sauce | 5 mL |
In food processor, coarsely chop shrimp, pulsing 5 or 6 times. Add egg, red pepper, ginger, green onion, garlic, fish sauce and sriracha sauce; pulse 3 or 4 times, just to incorporate.
Avocado Mango Salsa: In bowl, combine avocado, mango, cilantro, rice vinegar, sesame oil and soy sauce; set aside.
In large stick-resistant skillet, heat some of the vegetable oil over medium heat. Using two spoons, mound cakes, using 2 tablespoonfuls (30 mL) per piece into pan, using back of spoon to flatten each to ½-inch (1 cm) rounds. In batches, fry shrimp cakes, turning once, until firm and pink throughout, about 5 minutes. Transfer to paper towel-lined tray. Wipe out pan and repeat with more oil and shrimp cake mixture until all cakes are cooked.
Transfer to rack-lined tray and keep warm in 200°F (100°C) oven while cooking remaining cakes. Serve topped with Avocado Mango Salsa.
Makes: 36 pieces.
Tip: Shrimp cakes can be made up to one day before and reheated on baking tray in 350F (180C) oven until hot, about 8 minutes.
PER SERVING (2 cakes with salsa): about 126 cal, 7 g pro, 9 g fat (1 g sat. fat), 5 g carb, 2 g fibre, 53 mg chol, 157 mg sodium. % RDI: 2% calcium, 8% iron, 3% vit A, 29% vit C.
Source: missavacado.ca
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