SALSA: 2 mangos chopped. Over ripe works wonderfully 1/2 cucumber diced. Seed and peel if you feel like it chile paste-- again to taste handful of unsweetened shredded coconut handful fresh mint 1 diced shallot juice of 1 lime 2 tablespoons of sugar 1-2 tablespoons fish sauce
SHRIMP CAKES: 1 lb. raw shrimp 1/2 stalk diced lemon grass 1/2 chopped fresh coconut a hand full of green beans just a bit of lime zest chile paste to taste tablespoon fish sauce 1/4 - 1/2 can of coconut milk handful fresh cilantro 2 tablespoons olive oil salt panko, optional
Instructions
FOR THE SALSA: Put everything BUT
half the cucumber into a food processor. Pulse. Just to get it to mix,
but not to a pulp. Combine with remaining cucumber.
Let this sit in the fridge for the flavors to marry while you make the shrimp cakes. FOR THE SHRIMP CAKES: Put everything but
the panko into a food processor, and blend. Don't expect the coconut to
fully blend, it adds a nice texture in the end. If they mixture looks
thin, add some panko and stir.
oil to fry, plenty
Heat a
heavy bottomed pan to med-high, add oil. Form shrimp mixture into
cakes. Big ones for dinner, small ones make a snazzy appetizer.
Fry them until the are browned, flip, repeat. They don't take much time to cook thru, but it's nice to get them brown.
Serve with salsa on the side and a garnish of chopped mint, cilantro and maybe crushed pistachios, but I skipped that part.