Almond shrimp cakes with lemon soy mayonnaise
Ingredients (4 pieces)
| Amount | Measure | Name |
|---|---|---|
| 180.00 | ml | HELLMANN'S Tangy Reduced Oil Mayonnaise 20kg |
| 7.00 | ml | Soya sauce, dark |
| 5.00 | ml | Lemon zest |
| 5.00 | ml | Lemon juice, fresh pressed |
| 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 bread 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
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