Use a ripe papaya for this sauce. It should have a vivid golden-yellow color and give slightly when pressed with the palm. It will blend better and yield a more flavorful and smooth sauce than an unripe one. Garnish with diced papaya, if desired.
3/4 teaspoon curry powder
1 cup panko (Japanese breadcrumbs)
2 tablespoons flaked sweetened coconut
2 tablespoons finely chopped fresh cilantro
2 tablespoons minced red bell pepper
2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
3 tablespoons light coconut milk
2 teaspoons minced seeded serrano chile
1 teaspoon low-sodium soy sauce
1/4 teaspoon salt
12 ounces medium shrimp, peeled, deveined, and chopped
1 large egg
1 garlic clove, minced
1 cup diced peeled papaya
1/4 cup water
1/4 cup fresh lime juice
2 teaspoons sugar
4 cups gourmet salad greens
2 teaspoons sesame seeds, toasted
How to Make It
To prepare shrimp cakes, heat a large nonstick skillet over medium heat. Add curry powder; cook 30 seconds or until lightly toasted and fragrant, stirring constantly. Combine curry powder and next 13 ingredients (curry powder through garlic), stirring well. Cover and chill 1 hour. Divide shrimp mixture into 8 equal portions; shape each portion into a 1/2-inch-thick patty. Heat pan over medium-high heat. Coat pan with cooking spray. Add shrimp cakes to pan, and cook 4 minutes on each side or until browned. Remove pan from heat; cover and let stand 5 minutes.
To prepare sauce, combine papaya and next 3 ingredients (papaya through sugar) in a food processor; process until smooth.
Place 1 cup greens on each of 4 plates. Top each serving with 2 shrimp cakes; spoon about 1/4 cup sauce over each serving, and sprinkle with 1/2 teaspoon sesame seeds. Serve immediately.