made with a food processor
These Thai-style shrimp cakes are shallow-fried until golden and drizzled with sweet chili sauce for a dinner that is as bold as it is satisfying. Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Mango • Jasmine rice • Green cabbage • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Peanuts • Rice vinegar (rice vinegar, sugar, salt) • Thai spice blend (mustard, milk) (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) • Green onion.
Allergens
Tags
Shrimp
285 g
Jasmine Rice
0.75 cup
Panko Breadcrumbs
0.33 cup
Mango
1 unit(s)
Green Cabbage, shredded
113 g
Peanuts, chopped
28 g
Green Onion
1 unit(s)
Seasoned Rice Vinegar
0.5 tbsp
Sweet Chili Sauce
2 tbsp
Thai Spice Blend
7 g
Butter
2 tbsp
Oil
4 tbsp
Salt
0.438 tsp
Pepper
0.188 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add half the Thai Spice Blend, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, pit, then cut mango into 1/4-inch matchsticks.
- Thinly slice green onion.
- In a medium bowl, whisk together half the vinegar (use all for 4 servings), half sweet chili sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add cabbage and mango, then toss to coat.
- Heat a large non-stick pan over medium.
- When hot, add peanuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer to a plate.
- Drain and rinse shrimp, then pat dry with paper towels.
- Into the bowl of a food processor, add shrimp, panko, remaining Thai Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper.
- Pulse mixture for 1-3 min, until it is mostly pureed with some chunks of shrimp.
- Form mixture into 8 (16) equal-sized patties. (NOTE: Your mixture may look wet, this is normal! Use gloves if you like.)
- Reheat the same pan from step 3 over medium.
- When hot, add 3 tbsp (6 tbsp) oil and patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 2-3 min per side, until shrimp patties just turn pink.**
- Add remaining sweet chili sauce and 2 tbsp (4 tbsp) water. Cook for 1-2 min, flipping occasionally, until glaze has thickened and patties are glazed.
- Fluff rice with a fork, then stir in green onions and 2 tbsp (4 tbsp) butter.
- Divide rice, patties and salad between plates.
- Sprinkle peanuts over salad.
990
kcal
Calories
49
g
Fat
13
g
Saturated Fat
109
g
Carbohydrate
26
g
Sugar
5
g
Dietary Fiber
30
g
Protein
215
mg
Cholesterol
1730
mg
Sodium
0.5
g
Trans Fat
650
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
Made with Homemade Ginger-Green Onion Sauce
