Ingredients
1 pound medium shrimp, peeled and deveined
1⁄4 cup finely chopped onion or shallot
3 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 teaspoon Asian fish sauce or soy sauce
Dash Sriracha or other hot pepper sauce
1⁄4 teaspoon finely grated lime zest
1⁄4 cup dried bread crumbs
1 egg, lightly beaten
2 to 3 tablespoons olive oil
10 large shiso leaves, halved lengthwise
Directions
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Finely chop the shrimp by hand or in the food processor. If you are using the food processor, pulse just 5 or 6 shrimp at a time until finely chopped, to avoid turning them into a paste.
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Put the chopped shrimp in a bowl and stir in the onion, cilantro, lime juice, fish sauce, lime zest and Sriracha.
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Add the beaten egg and stir until well blended. Cover and refrigerate for 30 minutes to firm up before cooking.
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Preheat the oven to 250 degrees.
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Heat 2 tablespoons of the olive oil in a large skillet, preferably nonstick, over medium heat.
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Stir the bread crumbs into the shrimp mixture, making sure it’s thoroughly blended.
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Spoon the shrimp mixture by the tablespoon into the skillet, forming each into a slightly oval cake about 1 1⁄4 inches wide. Cook until lightly browned on the bottom, 2 to 3 minutes, then turn and continue cooking until browned on the other side and opaque through, 2 to 3 minutes longer. Transfer the cakes to a heatproof plate and keep warm in the oven while cooking the rest; add more olive oil to the skillet as needed. You should have about 20 shrimp cakes.
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To serve, lay the shiso leaves, overlapping, to one side of a serving plate or platter. Arrange the shrimp cakes on the rest of the platter. Encourage your guests to use one of the shiso leaves to pick up a shrimp cake, wrapping the leaf around the cake to eat it.
Reprinted with permission from Gourmet Game Night: Bite-Sized, Mess-Free Eating for Board-Game Parties, Bridge Clubs, Poker Nights, Book Groups, and More by Cynthia Nims, copyright © 2010. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Sheri Giblin.
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