Shrimp And Jasmine Rice Cakes With Mango-Ginger Coc

Name: Shrimp And Jasmine Rice Cakes With Mango-Ginger Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Sauce:; 2 tablespoons butter; 2 garlic cloves, peeled and finely chopped; 1 tablespoon green onion, finely chopped; 1 tablespoon cilantro, finely chopped; 2 tablespoons fresh ginger, peeled and finely chopped; 1/2 teaspoon salt; 1/4 cup mango jam (or may substitute apricot or peach jam); 1 can (14 oz) lite coconut milk, divided; For Cakes:; 1 1/2 cup Mahatma(R) or Carolina(R) Jasmine Rice, cooked; 2 cups shrimp, cooked; 1 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 2 teaspoons seafood seasoning; 1/4 cup green onion, finely chopped; 1/4 cup cilantro, chopped fine; 1/4 cup (1/2 stick) butter, melted; 3 eggs, lightly beaten; 2 tablespoons shortening or vegetable oil

Servings: persons

For Sauce:
2 tablespoons butter
2 garlic cloves, peeled and finely chopped
1 tablespoon green onion, finely chopped
1 tablespoon cilantro, finely chopped
2 tablespoons fresh ginger, peeled and finely chopped
1/2 teaspoon salt
1/4 cup mango jam (or may substitute apricot or peach jam)
1 can (14 oz) lite coconut milk, divided
For Cakes:
1 1/2 cup Mahatma(R) or Carolina(R) Jasmine Rice, cooked
2 cups shrimp, cooked
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons seafood seasoning
1/4 cup green onion, finely chopped
1/4 cup cilantro, chopped fine
1/4 cup (1/2 stick) butter, melted
3 eggs, lightly beaten
2 tablespoons shortening or vegetable oil

1
In medium sauce pan, melt butter over medium heat. Add garlic, green onions, cilantro, and ginger. Saute for about 4 minutes or until mixture is fragrant. Add salt and jam and continue to saute for 2 to 3 minutes. Add 1 cup coconut milk and simmer, stirring occasionally, for about 5 minutes. Remove from heat and keep warm.
2
In a large mixing bowl, combine cooked rice, shrimp, flour, baking powder, salt, seafood seasoning, green onion, and cilantro. Mix well. Add the melted butter, remaining coconut milk, and beaten eggs. Stir gently to blend.
3
In a large non-stick skillet, heat 1 tablespoon vegetable oil over medium heat. Drop a heaping tablespoon of shrimp mixture into skillet, flattening slightly so that each cake is about 3 inches in diameter. Cook cakes in batches, about 5 minutes each side, or until golden brown. Add remaining oil as needed.
4
Serve warm with drizzled sauce.
5
Prepare extra Thai Jasmine Rice and serve on the side.

968

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: For Sauce:, 2 tablespoons butter, 2 garlic cloves, peeled and finely chopped, 1 tablespoon green onion, finely chopped, and more.

Yes, Shrimp And Jasmine Rice Cakes With Mango-Ginger Coconut Sauce 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.

That's it — enjoy your meal!

Shrimp And Jasmine Rice Cakes With Mango-Ginger Coconut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions