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Shrimp Cakes with Wasabi Mayonnaise
CATEGORY: Appetizer- Hot
 
These work well as an appetizer or main dish.  Either way, they're wonderful!
shrimpcakes.jpg
SERVINGS: 6
PREP TIME: 45
INGREDIENTS
1 lb uncooked shrimp peeled and deveined
1 TBSP reduced sodium soy sauce
1 TBSP lime juice
1/2 tsp minced gingerroot
1 clove garlic finely minced
1 egg white
2 cups panko
2 TBSP finely minced red bell pepper
1 small jalapeno finely minced
Wasbi Mayo- 1 cup mayonnaise, 2 tsp wasabi paste, 1 tsp reduced sodium soy sauce.
DIRECTIONS

Combine shrimp,1 TBSP soy sauce, lime juice, gingerroot, garlic and egg white in bowl of food processor.  Pulse until well mixed.  Gradually add in 1 cup of panko.  Remove shrimp mixture from food processor and transfer to bowl.  Add in red pepper and jalapeno and stir to blend.
Divide mixture into 12 patties- 2 1/2 inches in diameter and dredge in remaining panko.  Chill for 20 minutes.

Prepare wasabi mayo by combining mayonnaise, wasabi paste and 1 tsp soy sauce. Set aside.

In medium sized skillet heat canola oil over medium heat until oil is hot.  Place 4 to 6 shrimp cakes into pan- don't crowd them.  Cook until cooked through and golden- 8 to 12 minutes. Drain on paper towels.  Repeat with remaining shrimp cakes.  Serve warm with wasabi mayo.