Shrimp Corn Cakes With Soy Mayo

Name: Shrimp Corn Cakes With Soy Mayo
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24 cakes
Ingredients: 1/2 cup mayonnaise; 1 tablespoon reduced sodium soy sauce; 1 tablespoon ketchup; 2 teaspoons Dijon mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon hot pepper sauce (optional); 1/8 teaspoon pepper; 1/2 cup onion, chopped (about 1 small); 1 tablespoon oil, plus additional divided (for frying); 2 garlic cloves, minced; 1/2 lb shrimp, finely chopped, uncooked peeled and deveined; 3/4 cup all-purpose flour; 1/4 cup cornmeal; 1 tablespoon cornstarch; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup cream-style corn; 1 cup whole kernel corn; 1 egg, lightly beaten

Submitted by Lavender Lynn

"There will be husbands who want to add hot sauce to the dipping sauce for these savory corn cakes. Our advice: Hold your tongue."

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photo by Baby Kato

Ready In:: 50mins
Ingredients:: 20
Yields:: 24 cakes

ingredients

¹⁄₂ cup mayonnaise
1 tablespoon reduced sodium soy sauce
1 tablespoon ketchup
2 teaspoons Dijon mustard
¹⁄₂ teaspoon garlic powder
¹⁄₂ teaspoon hot pepper sauce (optional)
¹⁄₈ teaspoon pepper
SHRIMP CORN CAKES
¹⁄₂ cup onion, chopped (about 1 small)
1 tablespoon oil, plus additional divided (for frying)
2 garlic cloves, minced
¹⁄₂ lb shrimp, finely chopped, uncooked peeled and deveined
³⁄₄ cup all-purpose flour
¹⁄₄ cup cornmeal
1 tablespoon cornstarch
1 teaspoon baking powder
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
1 cup cream-style corn
1 cup whole kernel corn
1 egg, lightly beaten

directions

In a small bowl, combine the first seven ingredients. Cover and chill until serving.
In a large skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat.
In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened.
In an electric skillet, heat 1/4 inches of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve with sauce. Sauce makes 1 Cup.

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Reviews

Thank you for sharing this wonderful recipe my friend. It was so good. Even Mr. Picky enjoyed this lovely treat. Made exactly as written and wouldn't change a thing. I did add the optional hot sauce, truly spectacular. The shrimp and corn cakes with mayo was quick and easy to make. The sauce was out of this world good while the cakes were crisp and crunchy on the outside and soft, tender and flavorful on the inside. I will be making this often. Made for Think Pink 2018.

Baby Kato
I really enjoyed these, easily made and really delicious!!! You should have a good non-stick pan, and I made some small, some big --- I liked them either way!!! the dipping sauce is very nice, I wouldnt make it hotter because you'll lose the lovely flavour fo the shrimp cakes. We enjoyed these for dinner, with rice, but they'd make a lovely snack-tray offering! Thanks, Lynn, very nice recipe, made for PRMR tag game.

Karen Elizabeth