Sauteed Shrimp Cakes With And Asian Remoulade Sauc

• Shrimp Cakes:
• 2 cloves garlic, minced
• 1 Tablespoon fresh ginger, grated or pulsed in food processor
• 1 pound shrimp, peeled and deviened
• 1 egg
• 6 saltine crackers, crushed, consistency of bread crumbs
• 1 Tablespoons chopped cilantro
• 1 Tablespoon sesame oil
• 2 Tablespoons vegetable oil, for sauteeing
• Asian Remoulade:
• 3/4 cup mayo
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon liquid from pickled ginger
• 1 Tablespoon black sesame seeds
• 1 Tablespoon pickled ginger, roughly chopped
• salt and pepper, to taste
• 3 Tablespoons scallions, sliced on a bias, garnish

1. -Pulse the garlic and ginger in a food processor until combined
2. -add the shrimp and pulse until the mixture resembles roughly chopped shrimp
3. -put the mixture in a mixing bowl and add the egg, the crushed saltine crackers, cilantro, and sesame oil and mix until well combined
4. -form roughly 4- 4 oz cakes in the shape of a hockey puck
5. -heat the 2 Tablespoons of vegetable oil over medium to medium-high heat in a 10 inch frying pan until it shimmers in the pan
6. -add the shrimp cakes and cook for about 4 minutes per side, or until cooked through
7. -when cooked through, remove from the pan and set aside
8. -in a small mixing bowl,combine all of the ingredients for the Asian Remoulade Sauce
9. -serve the cakes cut in half with one half propped up against the other with a dollop of Remoulade Sace on the side of it
10. -sprinkle the sliced scallions over the whole plate

shrimp, garlic, fresh ginger, shrimp, egg, crackers, cilantro, sesame oil, vegetable oil, asian remoulade, mayo, rice wine vinegar, liquid from, black sesame seeds, pickled ginger, salt, scallions

Taken from www.epicurious.com/recipes/member/views/sauteed-shrimp-cakes-with-and-asian-remoulade-sauc-1201366 (may not work)