Shrimp Corn Cakes with Soy Mayo |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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There will be husbands who want to add hot sauce to the dipping sauce for these savory corn cakes. Our advice: Hold your tongue. Ingredients:
1/2 cup mayonnaise |
1 tablespoon reduced-sodium soy sauce |
1 tablespoon ketchup |
2 teaspoons dijon mustard |
1/2 teaspoon garlic powder |
1/2 teaspoon hot pepper sauce, optional |
1/8 teaspoon pepper |
shrimp corn cakes: |
1/2 cup chopped onion (about 1 small) |
1 tablespoon oil plus additional for frying, divided |
2 garlic cloves, minced |
1/2 pound uncooked peeled and deveined shrimp, finely chopped |
3/4 cup king arthur unbleached all-purpose flour |
1/4 cup cornmeal |
1 tablespoon cornstarch |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup cream-style corn |
1 cup whole kernel corn |
1 egg, lightly beaten |
Directions:
1. In a small bowl, combine the first seven ingredients. Cover and chill until serving.
2. In a large skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat.
3. In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened.
4. In an electric skillet, heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve with sauce. Yield: 2 dozen (2/3 cup sauce).
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