Almond shrimp cakes with lemon soy mayonnaise


	Serving size calculate

Ingredients (4 pieces)

Amount	Measure	Name
180.00	ml	HELLMANN'S Tangy Reduced Oil Mayonnaise 20kg
7.00	ml	KNORR Soya Sauce 6 x 2L
5.00	ml	Lemon zest
5.00	ml	KNORR Lemon Juice 6 x 2L
5.00	ml	KNORR Peri-Peri Sauce 6 x 2L
1.00	pc	Streaky bacon
500.00	g	Shrimps, medium, w/o head, shell
1.00	pc	Bread, white
60.00	ml	Milk, fresh
125.00	ml	Onions - chopped
30.00	ml	Coriander, fresh (Cilantro) - chopped
5.00	g	Starch, Corn (Maizena)
5.00	ml	Salt
2.00	ml	Sugar
500.00	ml	sliced almonds
45.00	ml	Oil, Sunflower

Preparation

1 Make lemon soy mayonnaise-
Mix the mayonnaise, soy, zest, lemon juice and peri peri sauce together in a small bowl, and chill.

2 Pulse the chopped bacon in a food processor until finely chopped, add shrimp and blend until coarsely chopped. Soak the bead in the milk and add to the shrimp mixture, discarding any remaining milk. Pulse till combined.

3 In a separate bowl mix the shrimp mixture, onions, cilantro, cornstarch, salt, sugar, almonds and pepper till well combined.

4 Roll the mixture into cakes and shallow fry until the surface is brown, to seal the cakes.

5 Bake in a greased oven tray at 180 for 8 minutes
Serve with the lemon soy mayonnaise