bangaroni: Delicious shrimp cakes. Crispy and flavorful with that wonderful shrimpy snap!
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**Ingredients**
* 1 lb (454 g) peeled and deveined shrimp
* 1 teaspoon (5 g) minced ginger
* 1 teaspoon (5 g) minced garlic
* 1/2 teaspoon (2.5 g) minced parsley
* 1/2 teaspoon (2.5 g) minced tarragon
* 1/2 teaspoon (2.5 g) fresh ground black pepper
* 1 pinch (1 pinch) red chilli flakes, to taste
* 1 tablespoon (15 ml) lime/lemon juice
* Panko breadcrumbs
* Oil
* Salt
* Pepper
**Recipe**
1. You can either use a knife or a food processor. The knife is more work but less cleaning up while the food processor is quicker but you have to wash that slicer and dicer up. Whichever way you go make sure to ground that shrimp down to a coarse paste and mix well with everything else. Once we have an even mix ideally it would sit in the fridge for about 2 hours but you can fry these right away if you’ve got the mad munchies.
2. Once you’re ready to get cooking spread some panko onto a plate.
3. Split the shrimp mix into 6 evenly-sized portions, yes you can eyeball this. One-by-one take each portion and roll it into a ball then flatten it out to about 1/8 inch (3 mm) thickness.
4. Take each cake and flip it on both sides in the breadcrumbs so that each side is evenly breaded. Don’t be stingy and add more panko as necessary.
5. In a pan preheated on medium add 2-3 tablespoons of oil and let that heat up since the cakes are going to be shallow-fried.
6. Once the oil is shimmering and hot add in the cakes. I used a 10″ (25 cm) pan so I could fit 3 at a time so adjust for this and under no circumstance should you overcrowd the pan.
7. Cook on each side for about 2 minutes or until golden then set aside on a paper towel or cooling rack to cool down and drain.
8. Serve these delicious, crispy cakes up!
edit: formatting
dinneratthezoo: I think your shrimp cakes look delicious! I need to try them ASAP!!
LordOfTehGames: 100% my dinner tonight!
