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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I use Franks Sweet Chili Sauce. It's a new product and can be found with Franks Red Hot Sauce in the grocery store. Either way, they are wonderful. NOTE: Prep time includes time in the fridge. Ingredients:
16 uncooked large shrimp, peeled, deveined (about 1 pound) |
1 large egg |
1 green onion, sliced |
2 tablespoons fresh lemon juice |
1 tablespoon dijon mustard |
1 tablespoon fresh cilantro, minced |
1/2 teaspoon sriracha sauce (found in the international section in the supermarket) |
1/2 teaspoon salt |
1 pinch ground black pepper |
2 cups panko breadcrumbs, divided (breadcrumbs) |
2 tablespoons peanut oil (or more) |
Directions:
1. Coarsely chop shrimp in processor.
2. Add egg, green onion, lemon juice, mustard, cilantro, Sriracha sauce, salt, and pepper. Blend in using on/off turns.
3. Add 1 cup panko and blend in using on/off turns.
4. Form mixture into twelve 3-inch diameter cakes.
5. Roll cakes in remaining 1 cup panko.
6. Transfer cakes to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover, and refrigerate.).
7. Heat 2 tablespoons peanut oil in heavy large skillet, over medium-high heat.
8. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
9. Place on paper towels to absorb any oil after frying.
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