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Shrimp Cakes with a Papaya Cream Dipping Sauce
This recipe is brought to you by Chef Lisa Mead
Ingredients:
Shrimp Cakes:
- 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
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