Cilantro and Red Curry Shrimp Cakes

Informations supplémentaires

30 min. | 574 kcal | easy | Express, Spicy, Needs a food processor | Printable version

1. Setup Cut the carrots into small sticks or grate them. Thinly slice the bell pepper into strips. Chop the cilantro and peanuts. Zest the lime. Peel and very finely chop the shrimp or use a food processor to grind them.

2. Make the cakes Pat the shrimp dry with paper towel. Mix the shrimp with the egg, the panko, lime zest, half of the cilantro, red curry paste to taste (spicy!), salt and pepper. Make 2 to 3 small cakes per person.

3. Make the salad Heat a skillet over medium high heat. Roast the peanuts 3-4 minutes until browned. Remove from the skillet. In a bowl, mix the cabbage with the carrot, pepper, remaining cilantro, lime juice, a drizzle of oil, 1-2 tbsp. of rice or cider vinegar, 1 tbsp. of sugar, salt and pepper. Add the sesame seeds and peanuts.

4. Cook the cakes Heat a generous drizzle of oil in a pan over medium high heat. Cook the shrimp cakes for 3-4 minutes on each side until colored. Flip them gently, they can be fragile.

5. Plate your dish Serve the shrimp cakes with the wafu sauce, salad and lime juice to taste. Bon appétit!

250gShrimps

30gPanko Breadcrumbs

1unitFresh egg

1unitCilantro

1unitLime

30gPeanuts

100gSliced red cabbage

1unitCarrot(s)

10gGrilled Sesame Seeds

100mlWafu Sauce

1unitPepper(s)

10mlRed Curry Paste

What you need bowls, pan, spatula, microplane, food processor, box grater

574 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 32g

11%

fat 38g

58%

cholesterol 242mg

81%

fiber 6g

24%

protein 30g

saturated 6g

30%

sodium 1398mg

58%

sugar 9g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg