Thai Shrimp Cakes with Pineapple Relish

By The Canadian Living Test Kitchen

128 people added this to their Recipe Box

This recipe makes 28 servings

Nutritional Info
Per piece: about	-
cal	2727 cal
pro	3 g3g pro
total fat	2 g2g total fat
sat. fat	00 sat. fat
carb	1 g1g carb
fibre	0 g0g fibre
chol	18 mg18mg chol
sodium	54 mg54mg sodium
% RDI:	-
calcium	11 calcium
iron	22 iron
vit A	11 vit A
vit C	33 vit C
folate	11 folate

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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.

Ingredients

2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
Thai Shrimp Cakes
1 lb raw shrimp , peeled and deveined1 1lb lbraw shrimp, peeled and deveined
1 tbsp grated gingerroot 1 1tbsp tbspgrated gingerroot
1 green onion , chopped1 1green onion, chopped
2 tsp fish sauce 2 2tsp tspfish sauce
1/2 1/2tsp tspchili garlic sauce, (such as sambal oelek or sriracha)
Pineapple Relish
1/2 cup diced fresh pineapple 1/2 1/2cup cupdiced fresh pineapple
2 tbsp finely sliced green onions 2 2tbsp tbspfinely sliced green oniongreen onions
2 tbsp minced fresh coriander 2 2tbsp tbspminced fresh coriander
2 tbsp diced sweet red pepper 2 2tbsp tbspdiced sweet red pepper
2 tsp rice vinegar 2 2tsp tsprice vinegar
2 tsp sesame oil 2 2tsp tspsesame oil

Preparation

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.

Additional information :

Tip: It's easy to turn patties in skillet if you use 2 spatulas or a spatula and a fork, using second utensil to help brace patty while slipping spatula underneath to turn.

Source : Canadian Living Magazine: December 2005