Grilled Shrimp Rice Cakes with Chili Plum Sauce
- 1 lb (500 g) raw, peeled and deveined shrimp
- 1/2 cup (125 mL) chopped green onions
- 1 tbsp (15 mL) each minced fresh ginger and toasted sesame oil
- 1 clove garlic, minced
- 1/2 tsp (2 mL) each salt and pepper
- 3 cups (750 mL) cooked U.S. medium grain white rice
- 1 egg, beaten
- 1 cup (250 mL) panko or fine bread crumbs (approx.)
- 2 tbsp (30 mL) canola oil
- 1/2 cup (125 mL) prepared plum sauce
- 1/4 cup (50 mL) sweet Thai chili sauce
- 2 tbsp (30 mL) lime juice
- Pulse shrimp with green onions, ginger, sesame oil, garlic, salt and pepper in a food processor until finely chopped. Transfer mixture to a large bowl. Gently mix in rice and egg until well combined. Lightly pack mixture into a 1/4 cup (50 mL) measure; turn out and smooth edges to form patties.
- Place panko crumbs in a shallow dish. Turn patties in the crumbs to lightly coat, shaking off the excess. (Shrimp cakes can be prepared up to this point, layered in an airtight container between sheets of waxed paper and reserved in the refrigerator for up to 1 day or frozen for up to 1 month.)
- Preheat grill to medium-high; grease well. Brush patties lightly with canola oil. Grill patties for 3 minutes per side or until golden and opaque throughout.
- Stir plum sauce with chili sauce and lime juice. Serve shrimp cakes with chili-plum sauce on the side for dipping.
Panko is a Japanese-style bread crumb and provides a light, crispy coating for the shrimp cakes.