Prawn
Sizzling Coconut Shrimp Cakes
Combining two favorite appetizers, coconut shrimp and crab cakes, creates a delicious hybrid that can be served with a whole array of Asian sauces.
Ingredients:
- 1 cup (250 ml) sweetened flaked coconut, lightly toasted
- 8 oz (250 g) peeled, deveined, cooked shrimp, finely chopped
- 1 tbsp (15 ml) peeled and finely chopped fresh gingerroot
- 1/4 cup (50 ml) thinly sliced green onions with tops
- 1/4 cup (50 ml) finely chopped red bell pepper
- 1/4 cup (50 ml) grated carrot
- 1 lemon
- 1/4 cup (50 ml) mayonnaise
- 1 egg
- 2 tsp (10 ml) rice vinegar
- 2 garlic cloves, pressed
- 1/3 cup (75 ml) unseasoned dry bread crumbs
- 1/4 tsp (1 ml) ground cayenne pepper
- chinese mustard sauce or thai curry sauce, prepared sweet and sour sauce, hoisin sauce or plum sauce (optional)
Directions:
- Preheat oven to 375°F. Place coconut in Small Bar Pan; microwave on HIGH 3-4 minutes or until lightly toasted, stirring after each 20-second interval. Set aside; cool completely.
- Finely chop shrimp and gingerroot using Food Chopper. Thinly slice green onions and finely dice bell pepper using Utility Knife. Grate carrot using Rotary Grater. Juice lemon to measure 1 tablespoon juice. In Classic Batter Bowl, combine shrimp, gingerroot, green onions, bell pepper, carrot, lemon juice, mayonnaise, egg, rice vinegar and garlic pressed with Garlic Press; mix well using Small Mix 'N Scraper®. Combine bread crumbs and cayenne pepper. Add to shrimp mixture; mix well.
- Sprinkle half of the coconut evenly onto Cutting Board, forming an 8-inch square. Using Adjustable Measuring Spoon, form 16 equal mounds of shrimp cake mixture and place onto coconut layer. Sprinkle shrimp cakes with remaining coconut. Flatten cakes slightly with Mini-Serving Spatula and carefully place onto Large Round Stone with Handles.
- Bake 18-20 minutes or until coconut is golden brown; remove from oven. Remove shrimp cakes to serving platter and serve with assortment of sauces, if desired.