Crispy shrimp cakes with seaweed salad
Indulge in the savory blend of crispy shrimp cakes and refreshing seaweed salad. This dish offers a burst of flavors and textures that will tantalize your taste buds.
Ingredients:
- 450g peeled and deveined medium shrimp
- 1 cup panko
- 1 large egg
- 2 tablespoons sriracha mayonnaise, plus more for serving
- 1 tablespoon plus 1 teaspoon toasted sesame oil
- 1 scallion, roughly chopped
- 1 tablespoon pickled ginger, plus more for serving
- Kosher salt and freshly ground pepper
- 3 tablespoons vegetable oil
- 4 cups mixed baby greens (about 110g)
- 1 cup prepared seaweed salad (about 70g)
- 2 teaspoons rice wine vinegar
Instructions:
- Preheat the oven to 400˚ F. Prepare a baking sheet by covering it with foil. Place half of the shrimp in a food processor and blend until a thick paste forms. Mix in the remaining shrimp, 1/2 cup panko breadcrumbs, egg, sriracha mayonnaise, 1 tablespoon sesame oil, scallion, ginger along with a pinch of salt and pepper. Blend the mixture until well combined but still slightly chunky. Spoon the mixture into 8 portions on the baking sheet and use moistened hands to shape them into 8 patties, each about 3 inches in diameter and 1/2 inch thick. Place in the freezer until they slightly firm up, approximately 5 minutes.
- Put the remaining 1/2 cup of panko breadcrumbs into a shallow dish. Heat vegetable oil in a large oven-safe nonstick skillet over medium heat. Coat the shrimp patties in the panko on both sides and sauté until golden brown, around 2 minutes per side. Then, transfer the skillet to the preheated oven and bake the patties until they are fully cooked, for an additional 5 to 7 minutes.
- While the patties are cooking, toss the mixed greens and seaweed salad in a large bowl with vinegar and the remaining 1 teaspoon of sesame oil. Season with salt and pepper. Serve the shrimp cakes with the salad, pickled ginger, and additional sriracha mayonnaise.
Summary:
- Calories: 1457 kcal
- Fat: 92 g
- Protein: 109 g
- Carbs: 53 g
- Potassium: 1837 mg
- Magnesium: 191 mg