Ever since getting back my food processor, I can finally make crab cakes or other things similar to that. I was too lazy to go to Chinatown this morning, after going to Whole Foods so I made shrimp/prawn cakes instead. “Shrimp Cakes” just sound a little weird, no?
This is a small recipe, fit for an appetizer for two.
[100% organic, farmed shrimp]
For the Prawn Cakes
- 1 lb prawns/shrimp, deveined and peeled
- 2 shallots, thinly sliced
- 1-inch ginger, chopped into small chunks
- 1 lime, zested and juiced
- 1 cup cilantro leaves
- 2 bird’s eye chilis, seeded and diced
- 2 TBS fish sauce
- Salt & freshly ground pepper
- Canola oil, as needed
In a food processor, pulse the shallots, ginger, lime, ginger, cilantro, fish sauce, and chili peppers. Then add in the shrimp and continue to pulse until a fine mixture. Add in the lime juice and mix thoroughly in shrimp/prawn mixture. Season liberally with salt and pepper.
Using a spoon and your hands, form balls and then flatten them out and place on parchment paper or plastic wrap. In a pan, add a thin layer of canola oil on medium-heat and pan-fry each side of the flattened shrimp/prawn balls for 2-3 minutes.
For the Sweet & Sour Dip
- 1 cup rice vinegar
- ½ cup cane sugar
- 1 bird’s eye chili, sliced
In a small saucepan, boil the rice vinegar and sugar with a pinch of salt. Bring to a boil and simmer for 10 minutes, or until syrupy. Remove from heat and put in the sliced chili pepper to infuse flavors.