Best 2 Chef Johns Spicy Shrimp Cakes Recipes

CHEF JOHN'S SPICY SHRIMP CAKES

Chef John's Spicy Shrimp Cakes image

"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 allrecipes.com

Yield 1

Number Of Ingredients 37

Ingredients

Ingredients
8 servings 302 cals
2 pounds raw peeled and deveined shrimp
1 tablespoon finely crushed garlic, or to taste
2 tablespoons chopped fresh cilantro leaves and stems
1 teaspoon sambal chili paste, or more to taste
1 teaspoon brown sugar
3/4 teaspoon kosher salt, or as desired
1/2 teaspoon fish sauce
1/2 teaspoon ground turmeric
1 pinch cayenne pepper
1 cup panko bread crumbs, or more if needed
vegetable oil for frying
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Directions
Print
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.
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Footnotes
Cook's Notes:
If you don't have a food processor, just pile up the ingredients on a cutting and, using a large knife or cleaver, chop until you get a paste which actually takes less time and effort than you expect.
Start with 3/4 teaspoon kosher salt. You can fry up a small bit to check for seasonings before shaping and cooking all the patties.
If you can't find sambal chili paste, you can use an equal amount of freshly minced hot peppers.
If you're using a deep fryer to cook the cakes, you can shape them into small balls instead of flat patties.
Serve these with Thai-Style Sweet Chili Sauce.

Steps:

For complete instructions, visit the original site at http://allrecipes.com/recipe/254277/chef-johns-spicy-shrimp-cakes/

Nutrition Facts : ServingSize serving, Sugar 3 g, Sodium 719 mg, Cholesterol 1 mg, SaturatedFat 1 g, Calories 97 kcal, Carbohydrate 5 g, Protein 1 mg, Fat 8 g

HABANERO HONEY SWEET CORN CAKE

Habanero Honey Sweet Corn Cake image

This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.

Provided by Chef John

Categories Cornbread

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

2 cups fresh corn kernels
1 habanero pepper, seeded and diced
2 large eggs
⅓ cup water
⅓ cup honey
⅔ cup all-purpose flour
½ cup unsalted butter, melted
⅓ cup cornmeal
1 teaspoon kosher salt
½ teaspoon baking powder

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg