Have A Rice Day | Rice Recipes

Grilled Shrimp Rice Cakes with Chili Plum Sauce

These shrimp cakes are a breeze to prepare and make a delightful grilled appetizer to serve when hosting a barbecue. The recipe doubles or triples easily to make a big batch for a crowd.

What You’ll Need:

Ingredients

1 lb	raw, peeled and deveined shrimp	500 g
1/2 cup	chopped green onions	125 mL
1 tbsp	each minced fresh ginger and toasted sesame oil	15 mL
1	clove garlic, minced	1
1/2 tsp	each salt and pepper	2 mL
3 cups	cooked Kokuho Rose® or Organic Kokuho Rose® rice	750 mL
1	egg, beaten	1
1 cup	panko or fine bread crumbs (approx.)	250 mL
2 tbsp	canola oil	30 mL
1/2 cup	prepared plum sauce	125 mL
1/4 cup	sweet Thai chili sauce	50 mL
2 tbsp	lime juice	30 mL

Directions

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.

Makes 15 cakes.

Tip: Panko is a Japanese-style bread crumb and provides a light, crispy coating for the shrimp cakes.

Source www.riceinfo.com

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