Thai Shrimp Cakes with Mango Salad and Toasted Peanuts
made with a food processor- Shrimp
- Wheat
- Peanuts
- Milk
- Mustard
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
These Thai-style shrimp cakes are shallow-fried until golden and drizzled with sweet chili sauce for a dinner that is as bold as it is satisfying. Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Mango • Jasmine rice • Green cabbage • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Peanuts • Rice vinegar (rice vinegar, sugar, salt) • Thai spice blend (mustard, milk) (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) • Green onion.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Jasmine Rice
(Contains: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, May contain traces of allergens)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Mango
113 g
Green Cabbage, shredded
28 g
Peanuts, chopped
(Contains: May contain traces of allergens, Peanuts, Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
1 unit(s)
Green Onion
½ tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Sweet Chili Sauce
(Contains: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard, May contain traces of allergens)
7 g
Thai Spice Blend
(Contains: May contain traces of allergens, Milk, Mustard, Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
4 tbsp
Oil*
0.44 tsp
Salt*
0.19 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add half the Thai Spice Blend, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, pit, then cut mango into 1/4-inch matchsticks.
- Thinly slice green onion.
- In a medium bowl, whisk together half the vinegar (use all for 4 servings), half sweet chili sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add cabbage and mango, then toss to coat.
- Heat a large non-stick pan over medium.
- When hot, add peanuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer to a plate.
- Drain and rinse shrimp, then pat dry with paper towels.
- Into the bowl of a food processor, add shrimp, panko, remaining Thai Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper.
- Pulse mixture for 1-3 min, until it is mostly pureed with some chunks of shrimp.
- Form mixture into 8 (16) equal-sized patties. (NOTE: Your mixture may look wet, this is normal! Use gloves if you like.)
- Reheat the same pan from step 3 over medium.
- When hot, add 3 tbsp (6 tbsp) oil and patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 2-3 min per side, until shrimp patties just turn pink.**
- Add remaining sweet chili sauce and 2 tbsp (4 tbsp) water. Cook for 1-2 min, flipping occasionally, until glaze has thickened and patties are glazed.
- Fluff rice with a fork, then stir in green onions and 2 tbsp (4 tbsp) butter.
- Divide rice, patties and salad between plates.
- Sprinkle peanuts over salad.
