Shrimp Cakes with Lime-Ginger Mayonnaise
The recipe makes 8 shrimp cakes.
Ingredients
- 1 large Egg
- 1 Lime for zest
- 2 tsp Lime Juice
- 1 tsp Dijon Mustard
- 2 tbsp Freshly Chopped Ginger squeezed dry
- 1 tsp Soy Sauce
- 1 tsp Sugar
- 1 cup Canola Oil plus 3 tablespoons
- 1/4 cup Finely Diced Carrot
- 1/2 cup Finely Chopped Onion
- 1 cup Finely Chopped Shiitake Mushroom Caps (about 4-6 mushrooms)
- 1/2 lb Raw Shrimp peeled, deveined, and coarsely chopped by hand
- 1/2 lb Skinless Halibut cod, or sole fillet, coarsely chopped
- 2 Egg Yolks
- 1/2 tsp Sea Salt or more to taste
- 2 tsp Soy Sauce
- 4 tsp Sugar
- 3 tbsp Canola Oil
- Chives for garnish
- Salad Greens for serving
Instructions
- Process egg, lime zest, lime juice, mustard, ginger, soy, sugar and 3 tablespoons canola oil for a few seconds in the food processor. With motor running, slowly add – in a constant 1/8-inch-thick stream – the remaining cup of canola oil until it is all used up and mayonnaise consistency is reached.
- Transfer to a serving bowl and keep refrigerated. (The addition of ginger and soy sauce make this mayonnaise a bit thinner than usual.) Clean the bowl and blade of the processor.
- In a small skillet over medium heat, cook carrot, onion, and mushrooms in 1/2 cup water, uncovered, stirring frequently, until carrot and onion are softened, about 4 minutes (the liquid will have evaporated and the vegetables will begin to brown).
- Cool slightly. Combine shrimp, fish, vegetable mixture, yolks, sea salt, soy sauce, and sugar in the bowl of a food processor and pulse a few times till mixture forms a chunky paste. Scrape into a bowl and chill, covered, for 30 minutes.
- Heat the 4 tablespoons canola oil in a large nonstick skillet over moderate heat until shimmering. While oil is heating, form shrimp mixture into eight 1/2-inch thick patties. I used a ring mold (3.5 inches) and filled it halfway.
- Fry cakes until a light golden, about 2 minutes on each side, then transfer with a spatula to paper towels to drain. Serve on a bed of greens — I prefer a peppery variety such as arugula or mizuna — with a dollop of the mayonnaise; garnish with chives, and pass remaining mayonnaise on the side.
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