Conrad’s Kataifi Shrimp Cakes
Uncooked Large Shrimp (About 1 Pound), Peeled, Deveined – 16
Large Egg – 1
Green Onion, Sliced – 1
Fresh Lemon Juice – 2 tbsp
Dijon Mustard – 1 tbsp
Minced Fresh Cilantro – 1 tbsp
Hot Pepper Sauce – 1/2 tsp
Salt – 1/2 tsp
Pinch of Ground Black Pepper
Panko Breadcrumbs or Kataifi Pastry – 2 cups
Peanut Oil – 2 tbsp
Pepper stew see recipe
- Coarsely chop shrimp in the processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup Panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup Panko, transfer to the waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
- Heat 2 tablespoons peanut oil in a heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
- Spoon 3 tablespoons of pepper stew and serve.
- When making goats cheesecakes, mix the Goats cheese with a drizzle of olive oil and some shredded basil, shape into a ball or flat circle mould and roll in the kataifi.
Pink Rhino Off Dry Rose – Serve ice cold when drinking on hot summer days! Redberry fruit characters on this wine bounce from aromas to taste flavours. Fresh strawberry and raspberry notes make for this being a solo sipping wine.