Potato and Shrimp Cakes

by olga

Servings: 12 pieces

INGREDIENTS

1/2 cup all-purpose flour
1/4 cup cornstarch
1 cup hot milk
1/2 teaspoon turmeric
1 teaspoon curry powder or curry paste
1 teaspoon baking powder
Salt and freshly ground pepper
2 unpeeled Yukon Gold potatoes, shredded
12 ounces peeled shrimps, coarsely chopped
2 tablespoons chopped coriander
1/4 cup vegetable oil
Garnish:
1 head Boston lettuce
Sprigs of mint, coriander or basil

INSTRUCTIONS

Combine flour and cornstarch. Stir in hot milk. Consistency should be like crêpe batter. Cool. Stir in turmeric, curry powder, baking powder, salt, pepper,
potatoes, shrimps and coriander.

Heat about 1/2-inch oil in skillet on medium-high heat until a cube of bread turns golden in 30 seconds. Scoop a heaping teaspoon of mixture into oil and flatten. Fry until golden, about 1 minute. Turn over and fry second side. Shrimp should be pink and potato cooked.

Place lettuce and herbs on platter. Add pancakes on top. Roll each pancake with some herbs in a lettuce leaf and dip in spicy lime sauce. Makes about 12 cakes.

SPICY LIME SAUCE

Combine 1 teaspoon chopped garlic with 1 teaspoon Chinese chili sauce, 1 tablespoon fish sauce, 1/4 cup water, 3 tablespoons lime juice, 1 tablespoon brown sugar, 2 tablespoons grated carrot, 2 tablespoons chopped fresh mint. Makes about 1/2 cup.

recipes By LUCY WAVERMAN

CHEF COMMENTS

A crispy mouthful served in a Thai manner with lettuce leaves and herbs. These can be reheated in a 350 F oven for 7 to 10 minutes or until hot.

Tagged: appetizers, shrimp add tags

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