Recipe of the Month: Thai Shrimp Cakes

By Chef Jet Tila

Ingredients:

4 garlic cloves

2 lbs. shrimp, cleaned and peeled

1/2 tsp. salt

pinch of pepper

2 tsp. sugar

1 egg

1/2 cup ground pork

2 tbsp. roasted rice, ground

2 cups panko breadcrumbs

canola oil, for frying

Lee Kum Kee Plum Sauce

Method:

Preheat oil to 350 degrees F in a medium skillet about 4″ deep.

Process shrimp and garlic into a very rough paste. Add sugar, egg, salt, pepper, pork, and ground rice. Process until thoroughly combined. Remove from processor bowl and let chill for about 1 hour.

Transfer panko into a medium bowl.

With lightly oiled hands, take about 2 to 3 tablespoons of the shrimp mixture and form into oval balls. Transfer the ball into the bowl of panko. Press each ball into a flat disc into the panko; make sure to coat both sides. Tap off any excess panko and prepare to fry.

Fry in small batches about 2 minutes on each side until golden brown. Allow to drain on a rack or paper towels. They can be kept warm in a 250 degree oven until ready to serve.

Serve with Lee Kum Kee Plum Sauce.