Sweet Chili and Shrimp Cakes – An Awesome Appetizer!

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These cakes are absolutely delicious and are a real crowd-pleaser.  The best part is you can make them several days ahead, thaw them before your guests arrive, and reheat for 15 minutes at 375 degrees.

Sweet Chili Shrimp Cakes

Course: Appetizer
Cuisine: American
Servings: 8

Ingredients

  • 6 slices white bread
  • 1 ½ pound shrimp shelled and deveined, coarsely chopped
  • 1 egg white
  • 1 tsp lime zest
  • 3 Tbsp sweet chili sauce
  • 3 Tbsp rice flour
  • 2 Tbsp vegetable oil
  • 2 Tbsp Italian parsley chopped
  • sweet chili sauce for dipping

Instructions

Fresh Bread Crumbs

  • Decrust white bread and place in a food processor.
  • Pulse until coarse crumbs form.  

Shrimp Cakes

  • To the bread crumbs in the food processor, add the shrimp, egg white, lime zest, sweet chili sauce, and rice flour.  Pulse until mixed, but still chunky.      
  • With wet hands, shape into 24 small cakes (about two inches in diameter).
  • Place on a cookie sheet covered with wax paper and refrigerate for at least one hour.
  • Heat oil and fry the cakes for about 3 minutes per side, until the cake is golden.
  • Drain on a paper towel.
  • Place cakes on a platter and sprinkle with chopped parsley.   Put sweet chili sauce in a small bowl for dipping.

 

 

 

 

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