Shrimp and Jasmine Rice Cakes With Mango-Ginger Coconut Sauce Recipe

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: 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; ½ teaspoon salt; ¼ cup mango jam (or may substitute apricot or peach jam); 1 (14 ounce) canlite coconut milk, divided; 1 ½ cups mahatmaa jasmine rice, cooked; 2 cups shrimp, cooked; 1 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 2 teaspoons seafood seasoning; ¼ cup green onion, finely chopped; ¼ cup cilantro, chopped fine; ¼ cup butter, melted; 3 eggs, lightly beaten; 2 tablespoons shortening or 2 tablespoons vegetable oil

Servings: persons

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
½ teaspoon salt
¼ cup mango jam (or may substitute apricot or peach jam)
1 (14 ounce) canlite coconut milk, divided
1 ½ cups mahatmaa jasmine rice, cooked
2 cups shrimp, cooked
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons seafood seasoning
¼ cup green onion, finely chopped
¼ cup cilantro, chopped fine
¼ cup butter, melted
3 eggs, lightly beaten
2 tablespoons shortening or 2 tablespoons vegetable oil

1
To Prepare Sauce:.
2
In medium sauce pan, melt butter over medium heat.
3
Add garlic, green onions, cilantro, and ginger.
4
Saute for about 4 minutes or until mixture is fragrant.
5
Add salt and jam and continue to saute for 2 to 3 minutes.
6
Add 1 cup coconut milk and simmer, stirring occasionally, for about 5 minutes.
7
Remove from heat and keep warm.
8
To Prepare Cakes:.
9
In a large mixing bowl, combine cooked rice, shrimp, flour, baking powder, salt, seafood seasoning, green onion, and cilantro.
10
Mix well.
11
Add the melted butter, remaining coconut milk, and beaten eggs.
12
Stir gently to blend.
13
In a large non-stick skillet, heat 1 tablespoon vegetable oil over medium heat.
14
Drop a heaping tablespoon of shrimp mixture into skillet, flattening slightly so that each cake is about 3 inches in diameter.
15
Cook cakes in batches, about 5 minutes each side, or until golden brown.
16
Add remaining oil as needed.
17
Serve warm with drizzled sauce.
18
Helpful Hint: Prepare extra Thai Jasmine Rice and serve on the side.

922

kcal

Calories

Fat

104

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 19 ingredients. The key ingredients include: 2 tablespoons butter, 2 garlic cloves, peeled and finely chopped, 1 tablespoon green onion, finely chopped, 1 tablespoon cilantro, 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.

Shrimp and Jasmine Rice Cakes With Mango-Ginger Coconut Sauce

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