Shrimp Cakes

4.67/5(1)
1142

Prep Time 10 MIN

Cook Time 12 MIN

Serves 4

Ingredients :

  • 1 lb (500 g) raw shrimp, peeled, deveined and coarsely chopped
  • 2 oz (60 g) crabmeat, finely chopped
  • 1/3 cup (75 mL) thinly sliced green onion
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 2 tsp (10 mL) minced fresh ginger
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) VH® Soya Sauce
  • 1 egg
  • 1-1/2 cups (375 mL) Panko breadcrumbs
  • 3 tbsp (45 mL) canola oil

Gingered Dipping Sauce:

  • 1/4 cup (60 mL) VH® Soya Sauce
  • 3 tbsp (45 mL) minced fresh ginger
  • 2 tbsp (30 mL)  rice vinegar
  • 1 tbsp (15 mL) honey
  • 1/4 tsp (1 mL) hot pepper sauce

Directions :

  1. In bowl, combine shrimp, crabmeat, green onions, cilantro, ginger, garlic, VH® Soya Sauce, egg and 1/2 cup (125 mL) of the breadcrumbs. Shape into 10 patties.
  2. Place remaining breadcrumbs in shallow bowl. One at a time, dip each patty into breadcrumbs, until well coated on both sides.
  3. Heat oil in large non-stick skillet set over medium-high heat. In batches, fry shrimp cakes until golden, about 3 minutes per side. 
  4. Sauce: In small bowl, stir together all sauce ingredients. Serve with hot cakes.

TIPS:

  • The key to this recipe is to not chop the shrimp too finely. Leave it a bit chunky so that you get a tender morsel of shrimp in every bite!

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