Name: Shrimp Cakes with Cucumber-Peanut Relish
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 tablespoon fresh lime juice; 1 tablespoon sugar or honey; 2 tablespoons rice vinegar; 2 teaspoons nam pla (Thai fish sauce); Grape seed, corn, or other neutral oil for frying; 1 fresh green Thai chile, seeded and minced; 2 large eggs, beaten; 1 tablespoon rice flour; 2 tablespoons red curry paste, store-bought is fine; ⅔ cup finely chopped scallions; 2½ cups finely chopped Chinese long beans; 2 tablespoons nam pla (Thai fish sauce); 1 medium cucumber, peeled, seeded, and diced; 1 garlic clove, minced; 2 teaspoons chopped fresh mint leaves, optional; 1 pound shrimp, peeled, deveined, and chopped; 2 teaspoons chopped fresh cilantro leaves, optional; 2 tablespoons chopped peanuts

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Shrimp’s gelatinous texture and subtle flavor make it the best choice for seafood cakes—certainly it’s among the classic choices. The curry paste provides a foundation of rich heat, the long beans add a nice crunch, and the cucumber-peanut relish is a refreshing counterpoint.

Ingredients

Cucumber-Peanut Relish

2 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 <

Method

To make the relish: In a medium-size bowl, whisk together the first 5 ingredients until the sugar dissolves. Toss with the cucumber, peanuts, and, if you like, mint and cilantro. Serve within a half hour.
To make the shrimp cakes: Put the shrimp in a food processor and process until smooth. Transfer to a large mixing bowl, add the next 6 ingredien

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Shrimp Cakes with Cucumber-Peanut Relish

Ingredients

Cucumber-Peanut Relish

Method

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