Lemongrass Shrimp Cakes with Sweet Chili Recipe

RockSugar Pan Asian Kitchen
About: Born in Singapore, and having traveled throughout Asia, Chef Mohan Ismail strives to bring authentic Southeast Asian flavors to the people of Los Angeles. The RockSugar Pan Asian Kitchen menu features cuisines from all over the region gathered together in one place. Indian flatbreads, Thai noodles, and Chinese fried rice all co-exist in harmony at RockSugar. Chef Ismail selected his Lemongrass Shrimp Cakes with Sweet Chili for you to try at home.

Recipe Info

Restaurant: RockSugar Pan Asian Kitchen | Los Angeles

Servings: 12
Prep Time: 35 minutes
Cuisine: Asian
Meal Type: Dinner
Main Ingredient: shrimp
Dish Type: Appetizer
Cooking Method: Pan Fry
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: No

Directions

Lemongrass Shrimp Cakes with Sweet Chili

1. Heat 2 tbsp. of oil in a teflon pan over medium high heat to a light sizzle.

2. Make a 2 oz. patty from the shrimp base and repeat until all the base has been used.

3. You will get 12 pieces of the cakes from each batch.

4. Drop 6 cakes into the pan depending on the size of the pan and cook until
golden on one side.

5. Flip the cake onto the other side and cook until golden and cooked through.

6. Remove the cooked shrimp cakes form the pan and drain on paper towel.

7. Repeat by adding another 2 tbsp. of oil into the same pan and cook the other 6
shrimp cakes.

Lemon Grass Shrimp Base

1. Take 8 oz of the shrimp and process to a paste in a food processor.

2. Finely mince the other 8 oz by hand and mix the shrimp together.

3. Transfer to a mixing bowl and set aside in the refrigerator.

4. Finely mince the lemongrass and set aside.

5. Blanch the green beans quickly in boiling hot water.

6. Remove and shock in iced water, drain and set aside.

7. Add the green onions, cilantro, Thai basil, red jalapeno, kafir lime leaves, green beans, lemongrass into the shrimp mixture.

8. Add the salt, sesame oil and white pepper to the mix and fold gently to incorporate.

Sweet Chili Sauce with Peanuts

1. Place sweet chili sauce, lime juice, rice vinegar and fish sauce into a mixing bowl.

2. Whisk until all ingredients are thoroughly blended.

3. Transfer into a storage container.


Sweet Chili Sauce with Peanuts Note:

Note: Add the cucumber and peanuts to the chili mix when ready to serve

Ingredients

4 Tbsp. Canola Oil 4 Tbsp. Sweet Chili Sauce (Maeploy Brand) 1 lb. Shrimp, Cleaned, Deveined 0.5 oz. Lemongrass, Outer Layer Removed 1.5 lb. Lemongrass Shrimp Base 2 Tbsp. Lime Juice 0.5 C. Sweet Chili Sauce with Peanuts 4 oz. Green Beans, Cut into 1/4” 2 Tbsp. Rice Vinegar 0.5 Tbsp. Fish Sauce 1 oz. Green Onions, Chopped, 1/8” 1 Tbsp. Cilantro, Chiffonade 1 oz. Hot House Cucumber, Half & Sliced Crosswise 1/8" 2 Tbsp. Peanuts, Crushed 1 Tbsp. Thai Basil, Chiffonade 1 tsp. Red Jalapeno, Minced .25 tsp. Kafir Lime Leaves, Fine Julienne 1.25 tsp. Kosher Salt .25 tsp. Sesame Oil 1 pinch White Ground Pepper

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