Photo: courtesy of Michelle Bernstein
Photo: Dane Nakama/Hawaii Food & Wine Festival, 2018
Shrimp Cakes with Ginger Mayonnaise and Grapefruit
Yields 6-8 shrimp cakes | By Michelle Bernstein
1 pound raw, good quality shrimp, peeled, deveined
2 shallots, peeled and minced
1 scallion, sliced thin
1 tablespoon ginger, peeled and minced
1 tablespoon cilantro, chopped
1 teaspoon seeded jalapeno, minced
Zest of 1 lemon
1 egg
1 cup all pourpose flour, for dusting
¼ cup Canola oil
Ginger Mayonnaise
3 tablespoons pickled ginger juice
1 cup mayonnaise (your favorite brand)
1 teaspoon soy sauce
Combine ingredients together with a whisk.
Garnish
¼ cup of grapefruit pulp
¼ cup cilantro leaves
To prepare the grapefruit pulp, start by peeling and segmenting the grapefruit, taking care to remove any membrane from the segments. Break the segments up into small pieces. Set aside in the cooler until ready to serve.
Preheat the oven to 375°F. Place the shrimp in a food processor fit with the blade attachment. Pulse the shrimp until chopped fine. Add the shallot, scallion, ginger, cilantro, jalapeno, lemon zest and egg into the food processor. Pulse until it is well combined and looks like a paste. Form 6-8 round balls with the mixture. Allow them to cool in the refrigerator for at least 2 hours. Dust the shrimp cakes in the flour and shake off any excess flour.
Heat the canola oil in a deep sauté pan over medium heat. Allow the cakes to cook in the oil, turning once, until they turn golden brown on both sides. Place the cakes on a baking dish and place in the oven for 6-8 minutes or until warmed through. Serve with some mayonnaise and garnish with grapefruit pulp and cilantro leaves.
