Description
Breadcrumb coated shrimp patties accompanied by a spicy sweet dip—a tantalizing tastebud treat!
Ingredients
- FOR THE SHRIMP CUTLET:
- 1 pound Frozen Precooked Shrimp (small Size), Defrosted And Drained Of Moisture
- ½ Medium Onion, Coarsely Chopped
- 1 Serrano Pepper, Chopped In Half And Seeded (or Keep A Few Seeds In If You Prefer)
- 1 teaspoon Chopped Fresh Ginger
- 1 ounce, weight Cream Cheese
- 2 Tablespoons Corn Flour
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 Lightly Beaten Eggs
- 1 cup Breadcrumbs
- ½ cups Cream Of Wheat (uncooked)
- Oil, For Frying
- FOR THE HOT AND SWEET DIP:
- 4 ounces, weight Cream Cheese
- 2 Tablespoons Greek Style Plain Yogurt
- 1 teaspoon Asian Chili Sauce (Sriracha)
- 1 teaspoon Ketchup
- 1 teaspoon Apricot Preserves
- 1 pinch Salt
Preparation
For the shrimp cutlets:
Put the patty ingredients (from shrimp down to cream cheese on the above list) in a food processor and pulse until blended and slightly chunky. Add in corn flour, salt and pepper and pulse two or three quick pulses until blended.
Have your beaten eggs ready in a wide mouthed bowl (large enough to dunk the cutlets). In separate wide-mouthed bowl, combine your breadcrumbs and Cream of Wheat.
Make an assembly station on your counter/work space and line up the bowls: first the shrimp mixture, second the beaten egg and third the breadcrumb/Cream of Wheat mix. At the end, place a parchment-paper lined baking sheet to rest your cutlets on while you wait to fry them.
Using your hand and a tablespoon as a measure, mold the shrimp mixture, pressing against the spoon to shape the mixture into an oval or disk (doesn’t have to be perfect). The cutlets should be roughly 2-3 inches in length and 1/2 inch wide . Dip the cutlet into egg wash, then into your breadcrumb mixture. Set the assembled cutlets on your baking sheet and let rest for at least 5 minutes.
Fill a frying pan with enough oil to shallow fry. Heat oil over medium heat. Fry the cutlets over medium heat for about 2 minutes per side, until they are golden brown. Lay the fried cutlets onto a paper towel-lined dish, so as to drain any extra oil.
For the Hot and Sweet Dip:
Mix together the cream cheese, yogurt, chili sauce, ketchup and apricot preserves in a food processor. Continue pulsing until well blended. Taste and season with salt accordingly. Keep aside.
Serve cutlets warm with the Hot and Sweet Dip on the side.
