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


  1. 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.)
  2. 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.
  3. Spoon 3 tablespoons of pepper stew and serve.
  4. 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.