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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dried coconut, fresh ginger, fish sauce, and a couple of dashes of Sriracha lend Asian flavor to Thai Shrimp Cakes. Ingredients:
2/3 cup panko (japanese breadcrumbs), divided |
1/4 cup minced unsweetened dried coconut, divided |
2 tablespoons minced green onions |
2 tablespoons finely chopped fresh cilantro |
2 teaspoons fish sauce |
2 teaspoons sriracha (hot chile sauce) |
1 1/2 teaspoons grated peeled fresh ginger |
1 teaspoon lime juice |
1 large egg, lightly beaten |
1 garlic clove, minced |
8 ounces peeled and deveined shrimp, chopped |
1 tablespoon olive oil |
1 lime, quartered |
Directions:
1. Combine 1/3 cup panko, 2 tablespoons coconut, and next 8 ingredients in a large bowl. Add shrimp; stir just until combined. Using wet hands, shape mixture into 4 equal balls. Combine remaining panko and coconut in a shallow dish. Coat balls in panko mixture; press to form 4 (4-inch) patties.
2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until desired degree of doneness. Serve with lime.
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