Make any meal special with this quick and easy shrimp cake appetizer or side dish. Breaded in panko and quickly fried in a skillet, they’re crispy on the outside and full of tender, delicious flavour on the inside.
20 min
PREP TIME
7 min
COOK TIME
550
CALORIES
13
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 5 SERVINGS
- 400 gram (14 ounce) cooked shrimp, chopped
- 2 tablespoon (30 milliliter) Liquid Honey Beehive
- 1/2 cup (125 milliliter) finely sliced green onion
- 1/2 cup (125 milliliter) flinely diced red pepper
- 4 tablespoon (60 milliliter) cream cheese
- 2 tablespoon (30 milliliter) bread crumbs
- 1 teaspoon (5 milliliter) Garlic Powder
- 1 teaspoon (5 milliliter) Old Bay Seasoning
- 2 teaspoon (10 milliliter) tabasco sauce
- 4 eggs, divided
- 1 cup (250 milliliter) Rice Flour
- 2 cups (500 milliliter) panko bread crumbs
- 4 tablespoon (60 milliliter) vegetable oil
Preparation
- 1 Combine shrimp, honey, green onion, red pepper, cream cheese, bread crumbs, garlic powder, Old Bay Seasoning, Tabasco and 2 eggs in a large bowl. Mix well.
- 2 Place mixture in refrigerator for 30 minutes then form into 10 - 50 g (2 oz) cakes.
- 3 For the breading, set up 3 small bowls. In the first bowl, place the rice flour. In the second, whisk remaining 2 eggs. Add the panko bread crumbs to the third bowl. Coat each cake with rice flour, then with egg and then with panko bread crumbs.
- 4 Heat a skillet with vegetable oil over medium low heat. Place cakes in the hot skillet. Brown both sides of cakes (3 minutes per side).
NUTRITION INFORMATION
(per Serving)
Shrimp and Sugar Snap Peas in Curried Coconut Sauce
![shrimp_and_sugar_snap_peas_in_curried_coconut_sauce_2000_jpg]( "shrimp_and_sugar_snap_peas_in_curried_coconut_sauce_2000_jpg")
Shrimp and Sugar Snap Peas in Curried Coconut Sauce
