Almond-Crusted Shrimp Cakes With Lemon Soy Mayonnaise
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
50
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cup
Mayonnaise1.5 tsps
Soy Sauce1 tsp
Lemon Juice (fresh)1 tsp
Hot Sauce (to taste)1 cup
Milk2 tbsps
Cilantro (chopped fresh)2 tsps
Cornstarch3 tsp
Salt1 tsp
Sugar1 tsp
Black Pepper2 cups
Almond (sliced 6 oz)3 tbsps
Vegetable OilDirections:
1
Make lemon soy mayonnaise: Stir together all mayonnaise ingredients in a small bowl
2
Chill until ready to serve
3
Stir together all mayonnaise ingredients in a small bowl
4
Chill until ready to serve
5
Make shrimp cakes: Pulse chopped bacon in food processor until finely chopped
6
Pat shrimp dry, then add to bacon and pulse just until shrimp is coarsely chopped (do not purée)
7
Soak bread in milk in a shallow bowl until very soft, about 30 seconds
8
Add wet bread to shrimp mixture, discarding any remaining milk, and pulse until just combined
9
Transfer shrimp mixture to a bowl, then stir in scallions, cilantro, cornstarch, salt, sugar, and pepper until combined well
10
Spread almonds on a large plate
11
Using a 1/4-cup measure, drop 1 mound of shrimp mixture onto almonds
12
Sprinkle almonds over shrimp mound to coat, gently pressing to form a (3 1/2-inch) cake (1/3 inch thick)
13
Transfer cake to a wax-paper-lined baking sheet
14
Make 7 more cakes in same manner, transferring to baking sheet
15
Discard any remaining almonds
16
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 4 cakes, turning over once and rotating for even browning, until almonds are golden and cakes are just cooked through, 4 to 6 minutes total
17
Transfer to a paper-towel-lined plate and keep warm, loosely covered with foil
18
Discard any almonds left in skillet, then add remaining tablespoon oil and cook remaining 4 cakes in same manner
19
Serve warm, with lemon soy mayonnaise
20
Pulse chopped bacon in food processor until finely chopped
21
Pat shrimp dry, then add to bacon and pulse just until shrimp is coarsely chopped (do not purée)
22
Soak bread in milk in a shallow bowl until very soft, about 30 seconds
23
Add wet bread to shrimp mixture, discarding any remaining milk, and pulse until just combined
24
Transfer shrimp mixture to a bowl, then stir in scallions, cilantro, cornstarch, salt, sugar, and pepper until combined well
25
Spread almonds on a large plate
26
Using a 1/4-cup measure, drop 1 mound of shrimp mixture onto almonds
27
Sprinkle almonds over shrimp mound to coat, gently pressing to form a (3 1/2-inch) cake (1/3 inch thick)
28
Transfer cake to a wax-paper-lined baking sheet
29
Make 7 more cakes in same manner, transferring to baking sheet
30
Discard any remaining almonds
31
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 4 cakes, turning over once and rotating for even browning, until almonds are golden and cakes are just cooked through, 4 to 6 minutes total
32
Transfer to a paper-towel-lined plate and keep warm, loosely covered with foil
33
Discard any almonds left in skillet, then add remaining tablespoon oil and cook remaining 4 cakes in same manner
34
Serve warm, with lemon soy mayonnaise