Grilled Shrimp Rice Cakes

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 lb peeled and deveined shrimp
• 1/2 cup chopped green onion
• 1 tablespoon minced fresh ginger
• 1 tablespoon toasted sesame oil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups cooked medium-grain rice
• 1 egg, beaten
• 1 cup panko breadcrumbs or 1 cup fine breadcrumbs
• 2 tablespoons canola oil
• 1/2 cup prepared plum sauce
• 1/4 cup sweet thai sweet chili sauce
• 2 tablespoons lime juice

Recipe

• 1 in a food processor pulse shrimp with green onions, ginger, sesame oil, garlic, salt and pepper until finely chopped. transfer mixture to a large bowl.
• 2 gently mix in rice and egg until well combined. lightly pack some of the mixture into a 1/4 cup measuring cup; turn out and smooth edges to form patties.
• 3 repeat with remaining mixture.
• 4 in a shallow dish, place panko crumbs. turn patties in crumbs to lightly coat, shaking off excess.
• 5 shrimp 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.
• 6 preheat grill to medium-high after greasing well. brush patties lightly with canola oil. grill patties for 3 minutes per side or until golden and opaque throughout.
• 7 stir plum sauce with chili sauce and lime juice. serve shrimp cakes with chili-plum sauce on the side for dippings.
• 8 note: panko is a japanese-style breadcrumb and provides a light, crispy coating for the shrimp cakes.