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Shrimp Cakes With Chili-Lime Cream Sauce

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“This is from Bon Appetit Sept 2005. Restaurant request from Sansei Seafood Restaurant & Sushi Bar in Maui.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the Cakes: Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.).
  2. Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
  3. Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
  4. Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.
  5. For the sauce: Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
  6. *Available in the Asian foods section of many supermarkets and at Asian markets.

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