Grilled Shrimp Rice Cakes

Name: Grilled Shrimp Rice Cakes
Prep time: 30 min
Total time: 30 min
Yield: 15 cakes
Ingredients: 1 lb peeled and deveined shrimp; 1/2 cup chopped green onion; 1 tablespoon minced fresh ginger; 1 tablespoon toasted sesame oil; 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 cups cooked medium-grain white rice; 1 egg, beaten; 1 cup panko breadcrumbs or 1 cup fine breadcrumbs; 2 tablespoons canola oil; 1/2 cup prepared plum sauce; 1/4 cup sweet Thai sweet chili sauce; 2 tablespoons lime juice

Submitted by Chef mariajane

"These shrimp cakes are a breeze to prepare and make a delightful grilled appetizer to serve when hosting a barbecue. The recipe can easily be doubled or tripled to make a big batch for a crowd."

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Ready In:: 30mins
Ingredients:: 14
Yields:: 15 cakes

ingredients

1 lb peeled and deveined shrimp
¹⁄₂ cup chopped green onion
1 tablespoon minced fresh ginger
1 tablespoon toasted sesame oil
1 garlic clove, minced
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper
3 cups cooked medium-grain white rice
1 egg, beaten
1 cup panko breadcrumbs or 1 cup fine breadcrumbs
2 tablespoons canola oil
¹⁄₂ cup prepared plum sauce
¹⁄₄ cup sweet Thai sweet chili sauce
2 tablespoons lime juice

directions

In a food processor pulse shrimp with green onions, ginger, sesame oil, garlic, salt and pepper until finely chopped. Transfer mixture to a large bowl.
Gently mix in rice and egg until well combined. Lightly pack some of the mixture into a 1/4 cup measuring cup; turn out and smooth edges to form patties.
Repeat with remaining mixture.
In a shallow dish, place panko crumbs. Turn patties in crumbs to lightly coat, shaking off excess.
Shrimp can be prepared up to this point, layered in an airtight container between sheets of waxed paper and reserved in the refrigerator for up to 1 day or frozen for up to 1 month.
Preheat grill to medium-high after greasing well. Brush patties lightly with canola oil. Grill patties for 3 minutes per side or until golden and opaque throughout.
Stir plum sauce with chili sauce and lime juice. Serve shrimp cakes with chili-plum sauce on the side for dippings.
NOTE: Panko is a Japanese-style breadcrumb and provides a light, crispy coating for the shrimp cakes.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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