February 24, 2007

Shrimp & Salmon Cakes with a Spicy Dipping Sauce



Ingredients:

6 oz salmon fillet, boned and skinned
6 oz raw shrimp, shelled
7 dried shiitake mushrooms
2 eggs
1 slice cooked bacon, crumbled
1 tablespoon Chinese rice wine or sherry
1 tablespoon oyster sauce
1 teaspoon soy sauce
1/4 cup cabbage shredded
1/4 cup green onions, minced
1 tablespoon fresh ginger, grated
4 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground black pepper
1 1/2 tablespoons corn starch
cornstarch for dredging
panko

Directions:

In a small bowl, soak shiitake mushrooms in warm water for 20 minutes and slice thinly. Meanwhile, roughly chop raw shrimp and salmon together. In a large bowl, mix the salmon and shrimp with the shiitake mushrooms, soy sauce, oyster sauce, rice wine, cabbage, green onions, salt, white and black pepper, ginger, bacon, and 1 1/2 tablespoons of cornstarch. Separate one of the eggs, reserve the egg yolk, and stir the egg whites into the fish mixture. Stir well and refrigerate for 20 minutes. Heat the oil in a large (nonstick, if possible) saute pan. Put some corn starch on a plate and some panko on another plate. Beat the egg yolk with the remaining egg in a small wide bowl. Form the shrimp mixture into about five 3 to 4 oz flattened patties. Dredge each patty in the cornstarch on both sides, dip into the beaten egg, and then pat into the panko. Fry each patty for 3-4 minutes on each side until golden brown. Drain on paper towel lines plates and serve with the optional dipping sauce, recipe below:

Dipping Sauce:
Ingredients:
1/4 cup mayonnaise
1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1 tablespoon horseradish

Directions:
Mix well and refrigerate for at least 15 minutes to let flavors mingle.

My thoughts:
The photograph doesn't do these wonderful little cakes justice. Eating one is like having the best eggroll filling imaginable in a crispy, crunchy, grease-less pocket. My husband made these and for a second we held our breath, worrying that they would fall apart in the pan, the mixture is a bit floppy, but they held together perfectly and they taste divine.

8 comments:

  1. this sounds fantastic! i can't wait to try this!

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  2. Man, those sound good. I can't wait to try them.

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  3. So making this. Thursday. Mmm.

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  4. Yay another salmon recipe...I can always use them.

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  5. Let me get this straight, these things have ginger, shiitakes, bacon, shrimp and salmon!? You can't go wrong when you start out with ingredients like that, these sound awesome!

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  6. These look wonderful, but I will have to get past years of growig up with salmon cakes made of canned salmon (and those little gritty bones).

    Deborah

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  7. I used this recipe, but I didn't have everything needed. I substituted with white button mushrooms and left out the oyster sauce and bacon. They were so delicious!!!

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