Shrimp Corn Cakes With Soy Mayo

• 1/2 cup mayonnaise
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon ketchup
• 2 teaspoons Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot pepper sauce (optional)
• 1/8 teaspoon pepper
• SHRIMP CORN CAKES
• 1/2 cup onion, chopped (about 1 small)
• 1 tablespoon oil, plus additional divided (for frying)
• 2 garlic cloves, minced
• 1/2 lb shrimp, finely chopped, uncooked peeled and deveined
• 3/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cream-style corn
• 1 cup whole kernel corn
• 1 egg, lightly beaten

1. In a small bowl, combine the first seven ingredients. Cover and chill until serving.
2. In a large skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat.
3. In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened.
4. In an electric skillet, heat 1/4 inches of oil to 375u0b0. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve with sauce. Sauce makes 1 Cup.

mayonnaise, soy sauce, ketchup, mustard, garlic powder, hot pepper sauce, pepper, corn cakes, onion, oil, garlic, shrimp, allpurpose flour, cornmeal, cornstarch, baking powder, salt, pepper, creamstyle corn, whole kernel corn, egg

Taken from www.food.com/recipe/shrimp-corn-cakes-with-soy-mayo-480199 (may not work)