Coconut Curry Shrimp Cakes with Papaya-Lime Sauce
Karry Hosford
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.
How to Make It
Step 1
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.
Step 2
To prepare sauce, combine papaya and next 3 ingredients (papaya through sugar) in a food processor; process until smooth.
Step 3
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.
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LouisePearl's Review
Another delicious summer meal! I couldn't resist adding the whole papaya, and a little bit of coconut milk when making the sauce, and then I had much more sauce than needed, but it was excellent. If doing it again, I'd simply make MORE of the shrimp cakes. Since I like things spicey, I'd also add extra serrano pepper. I think it would also be excellent as crab cakes.
LLEcuyer's Review