Winning Recipe
     Winner December 31, 2008 : Carole Resnick

Shrimp Cakes with Pineapple Dipping Sauce

Prep 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 paper.
Combine the egg whites and the Cornstarch in a small bowl, whisk until frothy and set aside.
Combine 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 30 minutes.
Mold approximately 1-1/2 Tablespoons into a small cake and place on prepared baking sheet. Bake until shrimp cakes are cooked through about
12 minutes.
Meanwhile, combine Pineapple and Chili Sauce in a small bowl and set aside.
Transfer cooked shrimp caked to a serving platter. If desired, garnish with fresh Cilantro leaves.
Serve immediately with Pineapple Sauce.

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