Almond shrimp cakes with lemon soy mayonnaise

Almond shrimp cakes with lemon soy mayonnaise

Serving size
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Ingredients (4 pieces)

AmountMeasureName
180.00mlHELLMANN'S Tangy Reduced Oil Mayonnaise 20kg
7.00mlKNORR Soya Sauce 6 x 2L
5.00mlLemon zest
5.00mlKNORR Lemon Juice 6 x 2L
5.00mlKNORR Peri-Peri Sauce 6 x 2L
1.00pcStreaky bacon
500.00gShrimps, medium, w/o head, shell
1.00pcBread, white
60.00mlMilk, fresh
125.00mlOnions - chopped
30.00mlCoriander, fresh (Cilantro) - chopped
5.00gStarch, Corn (Maizena)
5.00mlSalt
2.00mlSugar
500.00mlsliced almonds
45.00mlOil, 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

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