This hors d'oeuvre from "Easy Entertaining" in the December issue is tender rounds of spiced shrimp garnished with a fruity topping that are the taste treat of the season. Sambal oelek and sriracha are Asian hot chili and garlic sauces. You can use your favourite hot sauce and increase the amount to suit your taste.
- Portion size 28 servings
- Credits : Canadian Living Magazine: December 2005
- 2 tablespoons vegetable oil
- 1/2 cup diced fresh pineapple
- 2 tablespoons finely sliced green onions
- 2 tablespoons minced fresh coriander
- 2 tablespoons diced sweet red peppers
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
Thai Shrimp Cakes:
- 1 lb raw shrimp peeled and deveined
- 1 tablespoon grated gingerroot
- 1 green onion chopped
- 2 teaspoons fish sauce
- 1/2 teaspoon chili garlic sauce (such as sambal oelek or sriracha)
Thai Shrimp Cakes: In food processor, coarsely chop shrimp, ginger and onion, pulsing 5 or 6 times; scrape into bowl. Stir in fish and chili garlic sauces.
With wet hands, shape by heaping 1 tbsp (15 mL) into 1/2-inch (1 cm) thick patties. Place on plastic wrap-lined tray. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 2 hours.)
Pineapple Relish: In sieve, drain pineapple. In bowl, mix onion, coriander, red pepper, vinegar and oil; set aside.
In large nonstick skillet, heat half of the oil over medium heat; fry half of the shrimp cakes, turning once, until pink throughout and firm to the touch, about 4 minutes. Transfer to paper towel-lined tray. Wipe out pan. Repeat with remaining shrimp cakes. Transfer to platter.
Add pinapple to green onion mixture; spoon onto shrimp cakes.
Nutritional facts <b>Per piece:</b> about
- Sodium 54 mg
- Protein 3 g
- Calories 27.0
- Total fat 2 g
- Cholesterol 18 mg
- Saturated fat trace
- Total carbohydrate 1 g
- Iron 2.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 3.0