Shrimp Cakes with Chile-Lime Sauce

A Hawaiian Fusion Dish
Panko Makes It Special

How to cook with Japanese breadcrumbs Panko

Panko Makes It Special

This is a Hawaiian Fusion dish for Shrim Cakes with an unusual Chili-Lime Sauce.

It’s based on a dish served in Maui at the Sansei Seafood Restaurant & Sushi Bar in the Kapalua Mall.

The dish is popular with locals and would work well as a substantial appetizer or at brunch.

The special sauce is what makes it work, and the Panko Japanese bread crumbs is what makes the Shrimp Cakes themselves work.

Ingredients:

First we assemble the Ingredients and organize them:

Ingredients for the Shrimp Cakes:

Using Chili-Garlic Sauce to cook Asian foods

Chili Garlic Sauce

1 pound uncooked large Shrimps
1 large Egg
1 green Onion
2 tablespoons fresh Lemon Juice
1 tablespoon Dijon type Mustard
1 tablespoons minced fresh Cilantro Leaves
½ teaspoon Hot Pepper Sauce such as Tabasco
½ teaspoon Salt
Pinch of ground Black Pepper
2 cups Panko Japanese-style bread crumbs
2 tablespoons or more of Vegetable Oil

Ingredients for the Chili-Lime Cream Sauce:

Limes

Limes

½ cup Dry White Wine
¼ cup fresh Lime Juice
1 tablespoon chopped fresh peeled Ginger
1 tablespoon minced Shallot
1/3 cup Whipping Cream
2 tablespoons Chili-Garlic Sauce
6 tablespoons (¾ sick) unsalted butter at room temperature, cut into ½-inch pieces

The Panko is available at Asian markets and many large supermakets.  The Chili-Garlc Sauce is a Chinese-style sauce that is packed in bottles and available at Asian markets.

Method:

We begin by making the Shrimp cakes, first cutting hte Shrimp by and or in a food processor.

We add the Egg, Green Onions, Lemon Juice, Mustard, Cilantro, Pepper Sauce, Salt and Pepper.  Blend these using the on/off switch of the food processor in quick burst until the shrimp is finely chopped.

We then add 1 cu pf the Panko and blend it, using quick burst of the food processor until it is mixed thoroughly.

We form the Shrimp mixture into 12 small cakes each about 3 inches across.  We roll the cakes in the remaining cup of Panko, breading them well. Then transfer them to a baking sheet lined with waxed paper. Cover and refrigerate for about 10 minutes or up to 4 hours

While the Shrimp Cakes are in the refrigerator we make the sauce: First combine the Wine, Lime Juice, Ginger, Shallot in a small, heavy saucepan.

Boil this over high heat until it is reduced by half, which will take about 3 minutes.

We will add the Whjipping Cream and boil further until reduced by half again, about another 2 minutes.

Reduce the heat to low, mix in the Chili-Garlic sauce, incorporatinjg well.

Then we add the Butter, 1 piece at a time, using a whisk to make sure each piece is melted before adding the next piece.

This makes about 2/3 cups sauce.

When we are ready to serve the dish, we heat about 2 tablespoons Vegetable Oil in a heavy large skillet over medium high heat.

Working in batches, we fry the Shrimp Cakes until they are cooked through and golden brown on both sides, adding more oil as needed. It will take about 3 minutes per side.

We place 2 Shrimp Cakes on each of 6 plates and spoon about 3 tablespoons of sauc eon each cake and serve immediately.

Hawaii - Waianae Surf###

 

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