Saturday, September 20, 2008

Sizzling Coconut Shrimp Cakes

Here is another yummy that my friend Kerry Ann recommends. My family LOVES these.


Originally this recipe comes from The Pampered Chef

8 ounces peeled, de-veined, cooked shrimp, finely chopped
1 tbs peeled and finely chopped fresh ginger root
1/4 cup thinly sliced green onions with tops
1/4 cup finely diced red bell pepper
1/4 cup grated carrot
1 lemon, juiced
1/4 cup mayonnaise
1 egg
2 tsp rice vinegar
2 garlic cloves, pressed
1/3 cup bread crumbs of your choice (gluten free - cooked rice works great)
1/4 tsp cayenne pepper
1 cup coconut flakes, lightly toasted

Preheat oven to 375. Combine all ingredients except 1/2 cup coconut. Form into 16 equal balls and flatten. Sprinkle with remaining coconut and transfer to a baking stone. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Serve with sauces.

Chinese Mustard Sauce
Combine 1/2 cup mayo, 1/4 cup chinese-style mustard and 1/4 cup thinly sliced green onions with tops.

Thai Curry Sauce
Combine 1/2 cup mayo, 2 tbs freshly snipped cilantro, 2 tsp lime juice and 1/2 tsp Thai red curry paste.

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