We entertain a lot. I usually like to have a variety of small bites in the freezer to draw upon so I don’t have to think about one course. These shrimp cakes freeze beautifully and reheat very well, the perfect hors d’œuvres for a dinner party.
Vietnamese Seafood Cakes
For the original recipe, please click here.
Makes about 40 bite-size cakes
Ingredients:
- 140 g “00” flour
- 5 g baking powder
- 5 g sea salt
- 2 eggs
- 100-125 mL water
- 1 tsp fresh ginger
- 10 g fresh cilantro, chopped
- 20 g green onions, finely sliced
- 20 g sesame seeds, toasted
- 350 g Raw Shrimp, scallops and clams chopped roughly in larger chunks
- Grape seed oil for frying
Directions:
- Combine flour, baking powder and sea salt and mix well.
- Whisk eggs with water and ginger.
- Pour the wet ingredients into the dry and mix into a paste (about the consistency of pancake batter).
- Add the remaining ingredients (cilantro, green onions, sesame seeds and chopped seafood and mix well.
- Heat about 1 cm grapeseed oil in a pan. Using a 4 cm cookie scoop, scoop spoonfuls into the hot oil and press down to flatten a bit. Fry each side until golden.
- Serve warm with a spicy mayo dipping sauce (125 mL (1/2 cup) mayo with 15 mL (1 tbsp) sriracha sauce) and a splash of honey.
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