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Shrimp Cakes with Chipotle Aioli
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Posted on Sep 24 2005
By DAVID SPITZER
Special to the Saipan Tribune
1lb. Bay shrimp
1 cup Panko breadcrumbs, divided use
¼ cup Red onions, fine dice
¼ cup Green onions, fine dice
¼ cup Celery, fine dice
¼ cup Mayonnaise
2 tbsp.Cajun seasoning
Salt & pepper to taste
3 pcs.Eggs, divided use
½ cup Flour
Butter as needed
Spring lettuce mix as needed
Olive oil as needed
Balsamic vinegar as needed
Roasted bellpepper, julienned garnish
Chipotle aioli recipe below
Procedure:
1. Combine shrimp, ½ cup breadcrumbs, red and green onions, celery, mayonnaise, Cajun seasoning, and salt and pepper in bowl. Add two eggs, one at a time, until mixture starts to bind.
2. Portion mixture into 3-oz. cakes. Put flour, remaining breadcrumbs and one egg (mixed) in separate bowls. Dredge each cake in flour, then egg, then breadcrumbs. Pan-fry in butter until golden brown.
3. To serve, place shrimp cake on bed of lettuce lightly tossed with oil and vinegar. Garnish with pepper strips and chipotle aioli.
Chipotle Aioli
1 Egg yolk
1 tbsp. Creole mustard
3 Garlic cloves, minced
1 Chipotle chile (canned in adobo sauce)
1 cup Canola oil
Salt & pepper to taste
Combine egg yolk, mustard, garlic and chipotle in blender. With blender running, slowly add oil to create emulsion. Season with salt and pepper.
Spitzer is the executive chef of the Dai-Ichi Hotel Saipan Beach.
