Shrimp Cakes with Pineapple Dipping Sauce
Time: 45 minutes
Serves: 4 (16 appetizers)
- 2 Egg Whites
- 1 TBS Cornstarch
- 1 Lb Tiger Bay® Shrimp, thawed
- 2 TBS Fresh Ginger Root, peeled
- 1 Clove Garlic
- 2 TBS Fresh Cilantro
- 1 TBS Soy Sauce (Lite is Okay)
- 1 Cup Fresh Pineapple peeled, cored and finely chopped
- 1 Cup Sweet Asian Chili Sauce
Preheat Oven to 350 F. Line a large baking sheet with parchment
Combine the egg whites and the Cornstarch in a small bowl, whisk
until frothy and set aside.
the Shrimp, Ginger, Garlic, Cilantro and the Soy Sauce into
the Egg White Mixture into the bowl of a food processor and
pulse until mixture is well chopped.
Transfer mixture to a small bowl, cover and refrigerate for
approximately 1-1/2 Tablespoons into a small cake and place
on prepared baking sheet. Bake until shrimp cakes are cooked
combine Pineapple and Chili Sauce in a small bowl and set aside.
cooked shrimp caked to a serving platter. If desired, garnish
with fresh Cilantro leaves.
immediately with Pineapple Sauce.