CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO RECIPE – NYT COOKING
Provided by: Melissa Clark
Total time: 45 minutes
Yield: 3 to 4 servings
|3 to 5 large original or lightly salted rice cakes, or 6 to 10 thin cakes (see Tip)|
|1 pound shelled large raw shrimp (20 to 24), coarsely chopped|
|1/4 cup minced shallot (or use onion or scallion)|
|6 tablespoons chopped cilantro|
|6 tablespoons chopped basil leaves, more for serving|
|3 tablespoons minced jalapeño or red chile pepper|
|2 1/2 teaspoons fish sauce|
|Fine sea salt and freshly ground black pepper|
|1/2 cup mayonnaise|
|Safflower, peanut or grapeseed oil, for frying|
- 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.
What is a fruit crisp?
And a crisp has a crumb topping that includes oats. For me, the key to fruit crisp is that it is a ratio and technique, not so much a recipe. That means that I can whip up a fast crisp for one with a handful of leftover berries or one overripe peach as a midday treat or personal dessert just as easily as a giant baking dish to serve 16.
What is the best way to make apple crisp at home?
Preheat your oven to 350 degrees F (175 degrees C) and spray or butter your chosen vessel. Fill with your fruit mix, and top with as much or as little crisp topping as you like. Tip: I like to add a sprinkle of flaky sea salt over the top to add little pops of salt that really bring the crisp to life.
How do you know when a crisp is done?
The crisp is done when the topping is lightly browned and the fruit juice is bubbling around the edges and has thickened slightly. 4. Let cool and EAT!
How long do you let a crisp cool before cooking?
For best results, let the crisp cool for at least 10–15 minutes before digging in. This will let the juices settle and finish thickening, and prevent you from burning your mouth. Serve hot, warm, room temp, or cold, with ice cream, whipped cream or a dollop of crème fraiche or yogurt.