VIETNAMESE-STYLE CRISPY SHRIMP CAKES
These crispy shrimp cakes were inspired by chao tom, Vietnamese shrimp on sugar cane, a delectable appetizer you'll find at restaurants in which shrimp is whirled into a paste in the food processor, then patted on pieces of sugar cane and steamed before grilling or frying. This version leaves out the sugar cane, which can be hard for some home cooks to find, but keeps the essence of the dish: golden-edged, pan-fried cakes that are served with nuoc cham, a piquant sauce. Although traditional recipes keep the shrimp seasonings to a minimum, making up for it later with the sauce, this one spices up the paste, adding lemon grass to the shrimp along with green chiles and scallions. (If you don't often cook with lemon grass, this video will show you how to prepare it.) You can serve the cakes as an appetizer wrapped in lettuce leaves or herbs (large basil leaves are wonderful in summer). Or fry them up for dinner, heaping them on rice noodles and dousing it all with nuoc cham.
Provided by Melissa Clark
Categories appetizer
Time 35m
Yield 14 cakes
Number Of Ingredients 14
Steps:
- In the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoons sugar and salt. Pulse until mixture forms a coarse paste.
- In a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.
- Heat oil in a large skillet over medium-high heat. Wet hands to keep shrimp paste from sticking. Form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty. Dust patty with cornstarch. Repeat with remaining batter. Fry patties in batches until golden brown, 2 to 3 minutes per side. Serve over rice noodles, if desired, drizzled with fish sauce mixture and strewn with cilantro.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 24 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 5 grams, Sodium 2059 milligrams, Sugar 7 grams, TransFat 0 grams
SHRIMP CAKES WITH LEMON AIOLI (VIDEO)
If you love shrimp recipes, these shrimp cakes are for YOU! The cheesy crust creates a juicy, tender and flavorful center. P.S. DO NOT skip the lemon aioli sauce
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 13
Steps:
- Pat dry shrimp with paper towels then dice into pea-sized pieces.*
- Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
- Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.
- In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.
Nutrition Facts : Calories 258 kcal, Carbohydrate 4 g, Protein 21 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 233 mg, Sodium 968 mg, ServingSize 1 serving
MINI SHRIMP CAKES WITH GINGER BUTTER
Provided by Giada De Laurentiis
Categories appetizer
Time 1h25m
Yield 15 shrimp cakes
Number Of Ingredients 14
Steps:
- For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
- For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch-thick pieces.
- Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed. Serve the shrimp cakes while still warm with a slice of ginger butter on top.
CRISPY FRIED SHRIMP RECIPE
Classic, crispy fried shrimp is so much easier to make at home than you think. Just a few, simple pantry ingredients and you're on your way to fried perfection.
Provided by Jessica Burgess
Categories Main Course
Time 21m
Number Of Ingredients 15
Steps:
- Heat 1/2-inch of oil in a large, heavy-bottomed skillet over medium heat. Line a large plate with a paper towel, set aside.
- In a cake pan or pie plate whisk together eggs and buttermilk. Add 1/2 teaspoon of salt and pepper.
- In another cake pan, mix together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper.
- Add shrimp to the egg mixture and coat well. A few at a time, add the shrimp to the flour and coat completely. Place on a clean plate while you bread the remaining shrimp.
- Add shrimp to skillet making sure not to overcrowd the pan. Fry for 3 minutes, until crispy and golden brown. Drain on prepared plate. Continue until all shrimp is fried.
Nutrition Facts : ServingSize 1 g, Calories 492 kcal, Carbohydrate 57 g, Protein 9 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 82 mg, Sodium 1217 mg, Fiber 4 g, Sugar 11 g
CHINESE SHRIMP CAKES
Shrimp cakes are popular in coastal cities in China where shrimp are plentiful. The key to a good shrimp cake is maintaining the shrimp's natural flavor!
Provided by Judy
Categories Seafood
Time 45m
Number Of Ingredients 14
Steps:
- Pat the shrimp dry with a paper towel. Lightly "smash" them with the side of a knife, and coarsely chop them. Be careful not mince the shrimp into pieces that are too small.
- Split a small carrot (about 50 g) in half crosswise and then lengthwise, and blanch the pieces in boiling water for about 2 minutes until lightly softened. Drain and finely dice the blanched carrot.
- In a mixing bowl, combine the coarsely chopped shrimp, finely diced carrot, minced water chestnuts, ¼ cup cilantro, 1 teaspoon grated ginger, 2 teaspoons Shaoxing wine, ½ teaspoon salt, 1/8 teaspoon ground white pepper, 2 teaspoons oyster sauce, 1 teaspoon sesame oil, ¼ teaspoon sugar, 1 teaspoon cornstarch, and 1 egg white. Whip everything together for about 5 to 10 minutes in one direction, until the mixture is sticky and all ingredients are well combined. You should be able to gather it into one big smooth ball with a rubber spatula, i.e. it should be sticky and cohesive.
- Now, heat a flat bottomed frying pan over medium high heat (nonstick or cast iron works best), until it starts to smoke lightly. Add 2 tablespoons oil and turn the heat down to medium. Take a large spoonful of the shrimp mixture, and use another spoon to form a ball. You can also do this with oiled hands.
- Drop it into the pan and quickly press it into a disc. (To avoid sticking, you can brush the spoons with oil beforehand.)
- Pan-fry each side for about 3 minutes, until golden brown. Add the last tablespoon of oil if needed during pan-frying.
Nutrition Facts : Calories 188 kcal, Carbohydrate 3 g, Protein 19 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 229 mg, Sodium 408 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHEF JOHN'S SPICY SHRIMP CAKES
I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. It takes just a few minutes if you use your food processor. These little fried cakes are delicious served with Thai chili sauce.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Yield 8
Number Of Ingredients 11
Steps:
- Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
- Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
- Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 20.7 g, Cholesterol 156.9 mg, Fat 16.8 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 2.7 g, Sodium 579.5 mg, Sugar 0.7 g
SHRIMP CAKES RECIPE
Switch things up and make shrimp cakes instead of crab cakes. You can prepare and refrigerate the shrimp cakes up to 4 hours before cook time. The sauce, which can be made up to 5 days in advance, is also delicious served on po'boys or any fried fish. Have extra horseradish? Add a peppery kick to coleslaw dressing, deviled egg filling, or macaroni and cheese. Just remember that a little bit goes a long way.
Provided by Paige Grandjean
Categories Shrimp
Time 35m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Combine shrimp, butter, eggs, scallions, lemon zest, 3⁄4 cup of the panko, 1 tablespoon of the lemon juice, 1 1⁄2 teaspoons of the salt, and 1⁄2 teaspoon of the paprika in a bowl. Shape into 8 (3-inch) cakes. Sprinkle remaining 3⁄4 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Place cakes on a parchment paper-lined baking sheet. Cover; chill 15 minutes.
- Combine mayonnaise, horseradish, 1⁄2 teaspoon of the salt, and remaining 1⁄2 tablespoon lemon juice and 1⁄4 teaspoon paprika. Set aside.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Cook 4 cakes 4 to 5 minutes per side. Transfer to a plate lined with paper towels; sprinkle with 1⁄8 teaspoon of the salt. Wipe skillet; repeat with remaining 2 tablespoons oil, 4 cakes, and 1⁄8 teaspoon salt. Top with sliced scallions and sauce. Serve with lemon wedges.
SHRIMP CAKES
These easy shrimp cakes are loaded with veggies and herbs and pan seared to golden brown perfection. A simple and easy meal option that the whole family is sure to love!
Provided by Dinner at the Zoo
Time 25m
Number Of Ingredients 10
Steps:
- Place the shrimp in the bowl of a food processor. Pulse until coarsely chopped - do not grind into a paste.
- Transfer the shrimp to a large bowl and add the panko breadcrumbs, red bell pepper, chives, salt, pepper, eggs, and lemon zest. Stir gently to combine.
- Form the shrimp mixture into 6 patties.
- Heat the olive oil in a large pan over medium high heat. Add the shrimp patties in a single layer and cook for 4-5 minutes on each side or until golden brown.
- Serve immediately, topped with additional chives and sour cream if desired. Garnish with lemon wedges if desired.
SHRIMP CAKES
these are great with remoulade sauce over greens. they also make a great club sandwich with bacon, lettuce, tomatoes, avocado. the prep time includes 1 hour of chilling
Provided by chia2160
Categories Weeknight
Time 1h40m
Yield 10 cakes
Number Of Ingredients 13
Steps:
- mix together the first 5 ingredients.
- whisk together the next 6 ingredients and combine with the shrimp panko mixture form into cakes, coat with panko, place on baking sheet and chill for 1 hour fry in oil until browned on first side, about 7 minutes, flip over and cook 5 minutes more.
Nutrition Facts : Calories 209, Fat 4.6, SaturatedFat 1.2, Cholesterol 153.7, Sodium 425.9, Carbohydrate 24.5, Fiber 1.6, Sugar 2.3, Protein 16.2
COCONUT SHRIMP CAKES
Coconut and shrimp-a match made in, well, a tropical paradise! That's why I'm totally crazy about these crispy little Coconut Shrimp Cakes, flavored with coconut, lime, ginger, and spicy Sriracha. The burst of island flavors is sure to be a favorite!
Provided by Katerina | Easy Weeknight Recipes
Categories Appetizer
Time 20m
Number Of Ingredients 14
Steps:
- In a large mixing bowl combine ½ cup panko crumbs, ¼ cup dried coconut, chives, cilantro, fish sauce, Sriracha, lime juice, egg, garlic, and ginger.
- Add shrimp pieces to the panko mixture and stir until just combined.
- Lightly grease your hands with cooking spray.
- Shape the mixture into 4 balls. Set aside.
- In a separate dish combine remaining panko crumbs and coconut.
- Roll shrimp balls in the panko mixture.
- Press to form each ball into a 4-inch patty.
- Heat the vegetable oil in a large skillet set over medium-high heat.
- Add patties to the hot oil and cook for 4 minutes on each side, or until browned and shrimp is cooked through. Make sure to add more oil if needed.
- Remove from pan and transfer to paper towel lined plate.
- Transfer to serving platter and garnish with cilantro; serve with lime wedges.
Nutrition Facts : Calories 320 kcal, Carbohydrate 13 g, Protein 21 g, Fat 21 g, SaturatedFat 16 g, Cholesterol 255 mg, Sodium 1168 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
PAN-FRIED SHRIMP CAKES SALAD RECIPE
Pan-fried shrimp cakes recipe on a bed of arugula and watercress salad combines very unique flavors that you wouldn't expect you'd get from a salad.
Provided by Leona Knight
Categories Salad
Time 40m
Yield 4
Number Of Ingredients 29
Steps:
- Shrimp Cakes:
- Add the shrimp to a food processor and pulse 4 to 5 times, until minced but not mushy.
- In a large bowl, mix together the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, a pinch of salt, the lemon juice, and Worcestershire sauce until well combined.
- Using a 1-ounce scoop, portion out the shrimp mixture and gently flatten into patties.
- Heat the oil in a medium skillet over medium heat.
- Cook the patties, in batches if necessary, for 2 to 3 minutes on each side, until golden brown and the internal temperature reaches 145 degrees F.
- Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
- Roasted Red Pepper Sauce:
- Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender.
- Blend for 30 seconds, until smooth.
- With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.
- Salad:
- Add the arugula and watercress to a large bowl. Add a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Toss well.
- Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.
Nutrition Facts : Carbohydrate 21.23g, Cholesterol 235.88mg, Fat 33.84g, Fiber 4.10g, Protein 23.34g, SaturatedFat 4.20g, ServingSize 4.00, Sodium 781.62mg, Sugar 0.00, UnsaturatedFat 21.10g
STIR-FRIED RICE CAKES WITH SHRIMP
Better than takeout, stir-fried rice cakes with shrimp, bok choy, and bean sprouts in a delicious peanut butter sauce is a quick 10-minute one pan meal.
Provided by Sam | Ahead of Thyme
Categories Seafood
Time 20m
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium high heat. Add shrimp, garlic, chives, and black pepper. Stir well and cook for 2 minutes until the shrimp turns pink.
- Add rice cakes and continuously stir for 1 minute, making sure that they don't stick to the bottom of pan.
- Add light soy sauce, dark soy sauce, peanut butter, sugar, and ground white pepper. Stir for 2 minutes to fully infuse the flavours.
- Add baby bok choy, bean sprouts and sesame oil. Stir well for 1 minute until the vegetables are soft and fully incorporated with the shrimp and rice cakes.
- Add water and cover the lid for 2 minutes. Stir occasionally to make sure the rice cakes don't stick together. (Cooking in additional water will help soften the rice cakes and create a soft and tender texture. If you like chewier rice cakes, skip this step). Remove from heat once desired consistency is reached for the sauce.
- Serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 288 calories, Sugar 4.2 g, Sodium 435.4 mg, Fat 7.4 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 40.4 g, Fiber 3.2 g, Protein 16.2 g, Cholesterol 80.5 mg
DEEP-FRIED SHRIMP CAKES (TAUD MAN GOONG)
This recipe is from "The Food Of Asia" a really beautiful book published in 1998. I have not tried this recipe - it is being posted in response to a recipe request for Thai appetizers.
Provided by KeyWee
Categories Thai
Time 35m
Yield 20 appetizers
Number Of Ingredients 13
Steps:
- Chop shrimp and lard together until fine.
- Add salt, sugar& bread crumbs and shape into small patties.
- Deep fry until golden brown& fragrant.
- For the accompaniment: Bring vinegar and 1/2 cup sugar to a boil- then cool.
- Add all vegetables, chilis& shallots- set aside.
- Serve with fried patties.
Nutrition Facts : Calories 170.8, Fat 8.8, SaturatedFat 3.2, Cholesterol 50.5, Sodium 239.2, Carbohydrate 14.7, Fiber 0.7, Sugar 6.4, Protein 7.5
THAI SHRIMP CAKES WITH SWEET CHILI SAUCE RECIPE
[Photographs: Leela Punyaratabandhu] These shrimp cakes can be served as an appetizer or a main course. Even though at many Thai restaurants in Thailand, these cakes are paired with Chinese-style plum sauce, I prefer to serve them with Thai sweet...
Provided by Leela Punyaratabandhu
Categories Appetizer Appetizers and Hors d'Oeuvres
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Add shrimp garlic, salt, cilantro, white pepper, and baking powder to bowl of food processor. Pulse until smooth paste is formed, scraping down sides of bowl as necessary. Run processor continuously until mixture becomes smooth and sticky, about 15 seconds. Transfer shrimp mixture to a large bowl and refrigerate it for at least 10 minutes.
- Place bread crumbs in a shallow pie plate. Heat oil in a Dutch oven or wok to 325°F as registered on an instant read or deep-frying thermometer.
- Roughly divide the shrimp mixture in the bowl into four equal portions. Divide each portion again into four portions to form 16 equal piles.
- Form each portion of shrimp mixture into a patty about 3 1/2 inches in diameter. Roll each patty in the bread crumbs and gently lower it into the hot oil. The shrimp cakes puff up quite considerably in the oil, so make sure you don't overcrowd your frying vessel.
- Flip the shrimp cakes over a few times while they're frying. Once they're golden brown, fish them out onto a paper towel-lined plate.
- Serve the shrimp cakes immediately with Thai sweet chili sauce. This Recipe Appears In My Thai: Thai Shrimp Cakes with Sweet Chili Sauce
Nutrition Facts : Calories 383 kcal, Carbohydrate 41 g, Cholesterol 3 mg, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, Sodium 1063 mg, Sugar 3 g, Fat 21 g, ServingSize serves 4, UnsaturatedFat 0 g
FRIED SHRIMP CAKES
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 1h15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Process or blend the shrimp with the garlic, scallions, salt, flour, sherry, and enough water to make a thick batter. Let stand, covered with plastic film, for 1 hour. Then fry, in drops of 1 heaping teaspoon, into the oil poured to a depth of 2 inches in a pan, for about 1 minute each side, or until golden brown. Drain on paper towels.
SHRIMP CAKES
Steps:
- In a medium bowl, combine the shrimp, crackers, onion and jalapeno. Stir in the mayonnaise and mustard, and season with Tabasco and celery salt. Mix in Parmesan cheese. Form into 8 patties.
- Heat about 1/2 inch of oil in a deep heavy skillet over medium-high heat. When oil is nice and hot, fry the patties for about 5 minutes per side, or until golden brown.
Nutrition Facts : Calories 1053.6 calories, Carbohydrate 44.7 g, Cholesterol 194.9 mg, Fat 86.8 g, Fiber 1.9 g, Protein 24.1 g, SaturatedFat 13.7 g, Sodium 1313.7 mg, Sugar 5.5 g
FRIED SHRIMP
A great appetizer for a party or a main dish for dinner.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oil to 375 °F.
- Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.
- Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.
SCALLION SHRIMP CAKE
Fried shrimp cake, for me, is a taste that is too familiar to me In the coastal area, there are all kinds of seafood, and seafood can also make a taste that you will never forget. And with the fragrance of sea prawns, the taste is unforgettable. There are small stalls of fried shrimp cakes in the streets and alleys, and the fragrance is overflowing. In front of the snack stall, I saw the boss skillfully scoop the stuffing and fry it hot. After a while, the golden and crispy shrimp cakes are out of the pan. Dip it with chili salt and spicy chicken sauce, it is crispy and delicious, with zinc and calcium supplements. This time I used the oven to make a childhood taste
Provided by Silly life
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Wash the prawns, trim off the whiskers, marinate for a while with salt and pepper, and set aside with green onions.
- Prepare flour and potato flour, mix and sieve, and diced green onions for later use.
- Sifted mixed powder, egg liquid, and chopped green onion for later use
- Add egg wash, pepper, salt, water, mix them all, stir into a paste (make it thicker)~~~~
- Brush the bottom of the non-stick baking pan with some oil, pour in the batter, not too thick
- Put the shrimp on top of the batter
- Preheat the oven up and down at 180
- Put the shrimp cake paste in the oven, and bake it at 180 degrees for 15 minutes.
- When the time is up, the fragrant green onion scent is coming, and the green onion shrimp cake is ready.
CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO
Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren't available.
Provided by Melissa Clark
Categories weekday, seafood, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
- Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
- In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
- Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
- Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.
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- Combine 1/3 cup panko, 2 tablespoons coconut, and next 8 ingredients in a large bowl. Add shrimp; stir just until combined. Using wet hands, shape mixture into 4 equal balls. Combine remaining panko and coconut in a shallow dish. Coat balls in panko mixture; press to form 4 (4-inch) patties.
- Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until desired degree of doneness. Serve with lime.
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- Add the shrimp and knead the mixture with your hands to evenly distribute the shrimp within the other ingredients. Form 4 large patties.
- To a large skillet, add the olive oil, shrimp cakes, and cook over medium heat for about 3 to 4 minutes per side. I recommend keeping the heat at medium so the shrimp cakes don't brown too quickly or get too dark. While they cook, make the spicy mayo.
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- Preheat the oven to 350°. Spread the fideos on a rimmed baking sheet; bake for 8 minutes, or until lightly browned.
- In a saucepan, combine the stock, wine, saffron and shrimp shells; bring to a boil. Remove from the heat, cover and let stand for 1 hour. Discard the shrimp shells.
- In a large saucepan, heat 1 tablespoon of the oil. Add the chorizo and sliced garlic and cook over moderate heat until the garlic is golden. Add the crushed red pepper, fideos and the shrimp stock and bring to a boil, stirring. Cook over moderate heat, stirring constantly, until the fideos are al dente and the sauce is creamy, 5 minutes. Stir in the shrimp and season with salt. Remove from the heat and let cool to room temperature. Stir in the egg whites and refrigerate for 1 hour.
- Shape the mixture into twelve 3 1/2-inch cakes, about 1/2 inch thick. Set them on a baking sheet and refrigerate for 1 hour.
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