Sauteed Shrimp Cakes With And Asian Remoulade Sauc Recipe

Name: Sauteed Shrimp Cakes With And Asian Remoulade Sauc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp Cakes:; 2 cloves garlic, minced; 1 Tablespoon fresh ginger, grated or pulsed in food processor; 1 pound shrimp, peeled and deviened; 1 egg; 6 saltine crackers, crushed, consistency of bread crumbs; 1 Tablespoons chopped cilantro; 1 Tablespoon sesame oil; 2 Tablespoons vegetable oil, for sauteeing; Asian Remoulade:; 3/4 cup mayo; 1 Tablespoon rice wine vinegar; 1 Tablespoon liquid from pickled ginger; 1 Tablespoon black sesame seeds; 1 Tablespoon pickled ginger, roughly chopped; salt and pepper, to taste; 3 Tablespoons scallions, sliced on a bias, garnish

Servings: persons

Shrimp Cakes:
2 cloves garlic, minced
1 Tablespoon fresh ginger, grated or pulsed in food processor
1 pound shrimp, peeled and deviened
1 egg
6 saltine crackers, crushed, consistency of bread crumbs
1 Tablespoons chopped cilantro
1 Tablespoon sesame oil
2 Tablespoons vegetable oil, for sauteeing
Asian Remoulade:
3/4 cup mayo
1 Tablespoon rice wine vinegar
1 Tablespoon liquid from pickled ginger
1 Tablespoon black sesame seeds
1 Tablespoon pickled ginger, roughly chopped
salt and pepper, to taste
3 Tablespoons scallions, sliced on a bias, garnish

1
-Pulse the garlic and ginger in a food processor until combined
2
-add the shrimp and pulse until the mixture resembles roughly chopped shrimp
3
-put the mixture in a mixing bowl and add the egg, the crushed saltine crackers, cilantro, and sesame oil and mix until well combined
4
-form roughly 4- 4 oz cakes in the shape of a hockey puck
5
-heat the 2 Tablespoons of vegetable oil over medium to medium-high heat in a 10 inch frying pan until it shimmers in the pan
6
-add the shrimp cakes and cook for about 4 minutes per side, or until cooked through
7
-when cooked through, remove from the pan and set aside
8
-in a small mixing bowl,combine all of the ingredients for the Asian Remoulade Sauce
9
-serve the cakes cut in half with one half propped up against the other with a dollop of Remoulade Sace on the side of it
10
-sprinkle the sliced scallions over the whole plate

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Shrimp Cakes:, 2 cloves garlic, minced, 1 Tablespoon fresh ginger, grated or pulsed in food processor, 1 pound shrimp, peeled and deviened, and more.

Yes, Sauteed Shrimp Cakes With And Asian Remoulade Sauc falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sauteed Shrimp Cakes With And Asian Remoulade Sauc

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