Shrimp Cakes

	Shrimp Cakes Ayutthaya, Thailand
Shrimp Cakes
1 lb. uncooked shrimp, peeled and deveined 2 tsp. granulated sugar ½ tsp. salt ½ tsp. sesame oil ½ tsp. ground pepper 2 T. rice flour 2 T. cornstarch 1 egg 1 ½ c. panko (Japanese bread crumbs) ¼ c. furikake seasoning (nori and sesame seed) 3 T. vegetable oil	Toast the panko on a rimmed cookie sheet in the oven at 350 degrees until golden brown (about 10 to 15 mins.). Let cool. Remove tails from shrimp if needed and mince coarsely. Combine sugar, salt, sesame oil and ground pepper and mix with the shrimp. Stir in the rice flour and cornstarch. Refrigerate at least 15 mins. to make mixture firmer. Form mixture into 2” patties (this recipe will make 8 to 10 patties). Beat egg. Dip patties into egg and place in panko to cover bottom and sides. Remove from panko and sprinkle furikake seasoning liberally over “top”. Heat oil in a large non-stick skillet over medium high heat. When oil is hot, place patties in skillet, furikake coated side up. Flatten patties and cook until bottoms are set, about 3 mins., then turn over and cook until patties are firm and shrimp is opaque.. Drain on paper towel before serving. Serve warm with Doyle’s special sauce.

Doyle's Special Sauce
1 ½ c. mayonnaise (low fat OK) 1 T. curry powder 6 small shallots, chopped 1 ½ c. mango chutney (Major Grey)	Blend ingredients in food processor. Store covered in refrigerator. Adapted from Doyle's Fish Cookbook, by Alice Doyle, 3rd edition, 1989.
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