Asian Shrimp Cakes with Av­o­cado- Wasabi Sauce

The Denver Post - - LIFE & CULTURE -

4 serv­ings Each bite of th­ese sa­vory cakes starts with a crispy panko crunch that con­trasts with the creamy, cit­rusy, sub­tly tingly av­o­cado- wasabi sauce and leads you to suc­cu­lent shrimp sea­soned with toasted sesame oil and ginger.

Be sure not to make the cakes larger than in­di­cated, to en­sure that they cook through prop­erly.

Make ahead: The un­cooked shrimp cakes need 20 to 30 min­utes to firm up in the re­frig­er­a­tor. They can be re­frig­er­ated for 30 min­utes then sealed in a zip- top bag and frozen for up to three months. The baked shrimp cakes can be cooled and re­frig­er­ated for up to two days; re­heat un­cov­ered in a 350- de­gree oven for 15 to 20 min­utes. Mi­crowav­ing is not rec­om­mended. To re­heat frozen shrimp cakes, place them di­rectly into a 350- de­gree oven for 20 to 30 min­utes. The sauce can be re­frig­er­ated, cov­ered, up to two days in ad­vance.

Adapted from “You Have It Made: De­li­cious, Healthy, Do- Ahead Meals,” by El­lie Krieger ( Houghton Mif­flin Har­court, 2016). In­gre­di­ents For the shrimp cakes 1 pound peeled and de­veined large

( 26- 30 count) shrimp, finely chopped 1 cup whole- wheat panko bread

crumbs, or more as needed ¼ cup finely chopped, seeded red bell

pep­per 3 ta­ble­spoons finely chopped scal­lion

greens 2 ta­ble­spoons roasted sesame seeds 1 large egg, lightly beaten 1 ta­ble­spoon chopped fresh cilantro 2 tea­spoons toasted sesame oil 1 tea­spoon finely grated peeled fresh

ginger root 1 ½ tea­spoons fresh lime juice ½ tea­spoon salt ½ tea­spoon freshly ground black pep­per ¼ cup canola or other neu­trally fla­vored oil For the sauce Flesh from 1 ripe av­o­cado 1 ta­ble­spoon fresh lime juice, or more

as needed ½ tea­spoon pre­pared wasabi paste, or

more as needed ¼ tea­spoon salt Di­rec­tions

For the shrimp cakes: Com­bine the shrimp, half of the panko, the bell pep­per, scal­lions, roasted sesame seeds, egg, cilantro, toasted sesame oil, ginger, lime juice, salt and black pep­per in a mix­ing bowl, stir­ring un­til just com­bined. If the mix­ture seems overly moist, stir in more panko a ta­ble­spoon at a time. Spread the re­main­ing panko in a shal­low bowl; you’ll need about ½ cup for coat­ing, so you may have to add a bit if you used more for the mix­ture.

Di­vide the shrimp mix­ture into 12

Asian Shrimp Cakes with Av­o­cado- Wasabi Sauce

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