Coconut Curry Shrimp Cakes W / Papaya Lime Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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really easy to make, with great taste. these can also be baked for those who have fear of frying. the sauce is easily whipped up in a blender or processor, and the results...well, you tell me :) Ingredients:
3/4 teaspoon curry powder |
1 cup panko breadcrumbs |
2 tablespoons unsweetened flaked coconut |
2 tablespoons fresh cilantro or 2 tablespoons thai basil |
2 tablespoons minced red peppers |
2 tablespoons minced scallions or 2 tablespoons chives |
1 tablespoon minced ginger |
3 tablespoons coconut milk |
2 teaspoons minced serrano peppers or 2 teaspoons jalapeno chile |
1 teaspoon soy sauce |
1 pinch salt |
12 ounces raw shrimp, peeled,deveined,chopped |
1 egg |
2 cloves garlic, minced |
cooking spray or 2 tablespoons canola oil |
1 cup peeled papaya, diced |
1/4 cup water |
1/4 cup fresh lime juice |
2 teaspoons sugar |
salad greens |
toasted sesame seeds (to garnish) (optional) |
Directions:
1. in a small saute pan add curry powder on medium heat until fragrant, 30-45 seconds, remove.
2. mix curry powder and next 13 ingredients, stir well and refrigerate for 1 hour.
3. divide into 8 patties, and spray a saute pan with cooking spray or use 1 tbsp olive oil.
4. add 4 patties, cook for 5 mins per side until browned, repeat.
5. (or you can preheat your oven to 375, spray a pan with spray and cook 10 mins per side).
6. for sauce:.
7. process papaya, lime juice, water and sugar until smooth.
8. to serve:.
9. place salad greens on 4 plates.
10. top each plate with 2 shrimp cakes, top with sauce, garnish with toasted sesame seeds, serve.
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