Shrimp Cakes with Corn Salsa
Shrimp Cakes with Corn Salsa
Tortas de Camarones con Salsa de EloteChapuline, a stylish and popular restaurant in Oaxaca prepares a number of dishes in the new style, called nueva cocina, using traditional ingredients and presenting them in an updated way. This is my interpretation of the memorable appetizer shrimp cakes I had there.
Ingrediënten
Makes 4 servings
- ½ pound medium shrimp peeled and deveined
- 2 tablespoons minced white onion
- 1 tablespoon minced red bell pepper
- 1 serrano chile finely chopped with seeds
- ½ teaspoon ground cumin
- 1 large egg beaten
- ½ cup unseasoned bread crumbs
- 2 teaspoons fresh lime juice
- ¼ teaspoon salt
- 3 tablespoons olive oil
- Fresh Corn Salsa
- ½ cup Mexican crema or sour cream
Instructies
- Coarsely chop the raw shrimp and put them in a bowl.
- Mix in the onion, red pepper, serrano, and cumin.
- Add the egg, bread crumbs, lime juice, and salt.
- Mix well and form into 8 (2-inch) patties about 3⁄4-inch thick.
- Put the patties on an oiled platter, and refrigerate about 1 hour, or up to 6 hours before cooking.
- In a large skillet, heat the oil until it shimmers, and cook the patties over medium heat until crisp and brown, about 3 minutes.
- Turn the patties, reduce the heat to medium-low and cook until completely cooked through, about 3 to 4 minutes.
- Put 2 patties on each of 4 plates.
- Put a dollop of crema or sour cream on top of the patties.
- Put about 2 tablespoons of corn salsa on the side of each serving.
