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Crispy Shrimp Cakes
	Comment On This Recipe Crispy Shrimp Cakes Prep Time: 1 hr(s) Cook Time: 20 min(s) Serves: 6 Difficulty: Advanced Ethnicity: Asian Tools: 9 x 13-inch baking pan cutting board food processor large chef's knife large mixing bowl large nonstick pan (12-inch) measuring cups measuring spoons medium mixing bowl peeler rubber spatula saute pan (8-10 inches) sheet pan/jelly roll small mixing bowl spatula/turner wooden spoon
Ingredients: 1/4 cup(s) olive oil blend - for frying, amount may vary 3 tablespoon(s) olive oil 1/4 cup(s) onion - peeled and small diced (Learn How) 2 tablespoon(s) garlic - peeled and minced (Learn How) 1 tablespoon(s) ginger - peeled and minced (Learn How) 1/4 cup(s) carrot - peeled and small diced (Learn How) 1/4 cup(s) celery - small diced (save leaves) (Learn How) 1/4 cup(s) red bell pepper - seeded and brunoise (Learn How) 1 tablespoon(s) serrano chile - seeded and brunoise 1 1/2 pound shrimp - 1/2 chopped and 1/2 processed 2 egg yolks 1 tablespoon(s) soy sauce 1 pinch red chile flakes - ground 1 pinch salt and pepper 1/4 cup(s) celery leaves - finely chopped 1/4 cup(s) cilantro leaves - finely chopped 6 sheets rice paper - 6-inch rounds
Steps: -Cut all of the vegetables and then set them aside in prep bowls. -Dice half of the shrimp and process the other half in a food processor (or mince with a knife); mix shrimp together and chill. -Heat a medium saute pan to medium-high and add 3 tablespoons of oil. Saute the onion for a second and reduce the heat to medium. -Add the garlic and ginger and saute for a minute. Add the remaining vegetables and saute for another 2 minutes. -Empty the vegetables out onto a sheet pan to cool. -Pull the shrimp out and add the egg yolks, soy sauce, seasoning and herbs. -Once the vegetables have cooled, add them to the shrimp. -To test the shrimp mixture for seasoning, make a small patty and saute it until cooked through; taste and adjust seasoning. -For the wrappers: Place lukewarm water in a bowl or shallow baking dish large enough to accommodate the rice papers. -Place one wrapper into the water and push down lightly to submerge it completely. -Soak it until it is pliable (5-10 seconds). Carefully pull it out and lay it down on a clean towel. -Place 1/2 cup of the mixture into the center of the wrapper and fold the edges up around it in a clockwise motion. -Place the cake, seam side down, onto a lightly greased sheet pan; repeat with the remaining mix. -Once all of the cakes are wrapped, place the tray into the refrigerator to chill. -Preheat the oven to 400 degrees and heat a large nonstick saute pan to medium-high. -Once the pan is hot, add the oil and place the cakes in, seam-side down, and reduce the heat to medium. -Make sure the cakes are not touching. You might need to use 2 pans or saute them in batches. -Saute until golden on the seam side and then turn over with a spatula; place in the oven for 10-12 minutes to cook the shrimp through. -Take the pan out of the oven and flip the cakes back over onto the seam side; place on a towel to absorb the excess oil. -Serve with your choice of sauce and sides. Pairs With: Asian Dipping Sauce Please log in to post your comment. If you don't have an account register here.

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