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
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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