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Shrimp Cakes in Shiso Leaves

Ingredients

1 pound medium shrimp, peeled and deveined

1⁄4 cup finely chopped onion or shallot

3 tablespoons finely chopped fresh cilantro

2 tablespoons freshly squeezed lime juice

1 teaspoon Asian fish sauce or soy sauce

Dash Sriracha or other hot pepper sauce

1⁄4 teaspoon finely grated lime zest

1⁄4 cup dried bread crumbs

1 egg, lightly beaten

2 to 3 tablespoons olive oil

10 large shiso leaves, halved lengthwise

Directions

1. Finely chop the shrimp by hand or in the food processor. If you are using the food processor, pulse just 5 or 6 shrimp at a time until finely chopped, to avoid turning them into a paste.

2. Put the chopped shrimp in a bowl and stir in the onion, cilantro, lime juice, fish sauce, lime zest and Sriracha.

3. Add the beaten egg and stir until well blended. Cover and refrigerate for 30 minutes to firm up before cooking.

4. Preheat the oven to 250 degrees.

5. Heat 2 tablespoons of the olive oil in a large skillet, preferably nonstick, over medium heat.

6. Stir the bread crumbs into the shrimp mixture, making sure it’s thoroughly blended.

7. Spoon the shrimp mixture by the tablespoon into the skillet, forming each into a slightly oval cake about 1 1⁄4 inches wide. Cook until lightly browned on the bottom, 2 to 3 minutes, then turn and continue cooking until browned on the other side and opaque through, 2 to 3 minutes longer. Transfer the cakes to a heatproof plate and keep warm in the oven while cooking the rest; add more olive oil to the skillet as needed. You should have about 20 shrimp cakes.

8. To serve, lay the shiso leaves, overlapping, to one side of a serving plate or platter. Arrange the shrimp cakes on the rest of the platter. Encourage your guests to use one of the shiso leaves to pick up a shrimp cake, wrapping the leaf around the cake to eat it.

Reprinted with permission from Gourmet Game Night: Bite-Sized, Mess-Free Eating for Board-Game Parties, Bridge Clubs, Poker Nights, Book Groups, and More by Cynthia Nims, copyright © 2010. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Sheri Giblin.

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