- 6 large raw shrimp, deveined and shelled
• 1 clove of garlic, finely chopped
• 1.5 cups of panko breadcrumbs
• 2 tbsps of Thai sweet chili sauce
• 2 eggs whisked
• Pinch salt and pepper
• 1/3 cup cilantro finely chopped
• 1 cup of vegetable oil for frying shrimp cakes
Papaya Cream sauce:
- 1 cup of chopped papaya, in cubes, skin and seeds removed
- ½ cup of mayo
- ½ cup of sour cream
- 1 tablespoon of mirin Japanese sauce
- 1 tablespoon of soy sauce
- 2 cups of Arugula
- 1 cup baby spinach
- ½ cup finely chopped julienne carrots
- ½ cup of thinly sliced tomatoes
- 6 skewers (bamboo if available)
- 6 sprigs of cilantro
Place in a food processor or a large bowl (if food processor is not available): 6 raw shrimp, 1 clove of garlic, 1.5 cups panko breadcrumbs, 2 tablespoons of Thai sweet chili sauce, 2 eggs, salt & pepper, 1/3 cup of cilantro. Blend and/or mix in your bowl.
Heat a non-stick frying pan to med/high heat. Add vegetable oil, enough to coat the bottom of the pan. To test the heat, drop a bit of shrimp mix in the pan; if it turns golden, you are good to go. Place a tablespoon size of shrimp mix into fry pan, cook for approx. 2 – 3 minutes on each side, or until golden brown. Remove and place on paper towel to drain excess oil.
To make the papaya sauce, place all the ingredients into either a food processor or a large bowl and mix to an even consistency, remove and set aside.
To assemble, place a mix of the salad greens on the center of the plate, place a dollop of sauce, then add two shrimp cakes per plate, and another dollop of sauce on top of the shrimp cakes, garnish with a sprig of cilantro and hold cakes in place with bamboo skewers. Enjoy.
About the Chef:
Lisa has 26 years’ experience catering on luxury yachts, restaurants, and 5-star villas in the Caribbean, Australia and the Mediterranean. Read more about Lisa at @cheflisamead on her Facebook page.