Ingredients
Shrimp Cakes:
2 cloves garlic, minced
1 Tablespoon fresh ginger, grated or pulsed in food processor
1 pound shrimp, peeled and deviened
1 egg
6 saltine crackers, crushed, consistency of bread crumbs
1 Tablespoons chopped cilantro
1 Tablespoon sesame oil
2 Tablespoons vegetable oil, for sauteeing
Asian Remoulade:
3/4 cup mayo
1 Tablespoon rice wine vinegar
1 Tablespoon liquid from pickled ginger
1 Tablespoon black sesame seeds
1 Tablespoon pickled ginger, roughly chopped
salt and pepper, to taste
3 Tablespoons scallions, sliced on a bias, garnish
Preparation
-Pulse the garlic and ginger in a food processor until combined -add the shrimp and pulse until the mixture resembles roughly chopped shrimp -put the mixture in a mixing bowl and add the egg, the crushed saltine crackers, cilantro, and sesame oil and mix until well combined -form roughly 4- 4 oz cakes in the shape of a hockey puck -heat the 2 Tablespoons of vegetable oil over medium to medium-high heat in a 10 inch frying pan until it shimmers in the pan -add the shrimp cakes and cook for about 4 minutes per side, or until cooked through -when cooked through, remove from the pan and set aside
-in a small mixing bowl,combine all of the ingredients for the Asian Remoulade Sauce
-serve the cakes cut in half with one half propped up against the other with a dollop of Remoulade Sace on the side of it
-sprinkle the sliced scallions over the whole plate
