Thai Shrimp Cakes with Pineapple Relish
This recipe makes 28 servings
|Per piece: about||-|
|total fat||2 g|
- Portion size: 28
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.
- 2 tbsp 2tbspvegetable oil Thai Shrimp Cakes
- 1 lb 1lbraw shrimp, peeled and deveined
- 1 tbsp 1tbspgrated gingerroot
- 1 1green onion, chopped
- 2 tsp 2tspfish sauce
- 1/2 tsp 1/2tspchili garlic sauce, (such as sambal oelek or sriracha) Pineapple Relish
- 1/2 cup 1/2cupdiced fresh pineapple
- 2 tbsp 2tbspfinely sliced green oniongreen onions
- 2 tbsp 2tbspminced fresh coriander
- 2 tbsp 2tbspdiced sweet red pepper
- 2 tsp 2tsprice vinegar
- 2 tsp 2tspsesame oil
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