Coconut Curry Shrimp Cakes with Papaya-Lime Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Use a ripe papaya for this sauce. It should have a vivid golden-yellow color and give slightly when pressed with the palm. It will blend better and yield a more flavorful and smooth sauce than an unripe one. Garnish with diced papaya, if desired. Ingredients:
3/4 teaspoon curry powder |
1 cup panko (japanese breadcrumbs) |
2 tablespoons flaked sweetened coconut |
2 tablespoons finely chopped fresh cilantro |
2 tablespoons minced red bell pepper |
2 tablespoons minced green onions |
1 tablespoon minced peeled fresh ginger |
3 tablespoons light coconut milk |
2 teaspoons minced seeded serrano chile |
1 teaspoon low-sodium soy sauce |
1/4 teaspoon salt |
12 ounces medium shrimp, peeled, deveined, and chopped |
1 large egg |
1 garlic clove, minced |
cooking spray |
1 cup diced peeled papaya |
1/4 cup water |
1/4 cup fresh lime juice |
2 teaspoons sugar |
remaining ingredients |
4 cups gourmet salad greens |
2 teaspoons sesame seeds, toasted |
Directions:
1. To prepare shrimp cakes, heat a large nonstick skillet over medium heat. Add curry powder; cook 30 seconds or until lightly toasted and fragrant, stirring constantly. Combine curry powder and next 13 ingredients (curry powder through garlic), stirring well. Cover and chill 1 hour. Divide shrimp mixture into 8 equal portions; shape each portion into a 1/2-inch-thick patty. Heat pan over medium-high heat. Coat pan with cooking spray. Add shrimp cakes to pan, and cook 4 minutes on each side or until browned. Remove pan from heat; cover and let stand 5 minutes.
2. To prepare sauce, combine papaya and next 3 ingredients (papaya through sugar) in a food processor; process until smooth.
3. Place 1 cup greens on each of 4 plates. Top each serving with 2 shrimp cakes; spoon about 1/4 cup sauce over each serving, and sprinkle with 1/2 teaspoon sesame seeds. Serve immediately.
|
|