My husband makes THE best Pad Thai Shrimp and this is another take on it. This recipe can be used as an appetizer or simply on the patio with ice cold drinks, enjoying both the warm weather and friends.
- 1 lb. peeled and cleaned shrimp
- 1 tbsp. grated ginger
- 1 green onion, finely chopped
- 2 tsp. fish sauce
- 1/2 tsp. your favourite chili garlic sauce
In a food processor, finely chop the shrimp, ginger and onion, pulsing only about 6-7 times. Scrape out into a bowl. Gently stir in the fish and chili sauces.
With wet hands, shape 1 tbsp. shrimp mixture into 1/2 inch thick patties. Place on a parchment lined tray, cover with plastic wrap and place in the refrigerator for 30 minutes.
- 1/2 cup diced fresh pineapple
- 2 tbsp. minced fresh coriander
- 2 tbsp. diced sweet red pepper
- 2 tsp. sesame oil
- 2 tsp. rice vinegar
- 2 tbsp. vegetable oil
Drain the pineapple. In a bowl mix together the coriander, red pepper, vinegar and oil. Set aside.Don’t add the pineapple yet.
In a large non-stick fry pan, heat half the oil over a medium temperature, cook half the shrimp cakes, and using two spatulas, turn once. Continue cooking until pink throughout and firm to the touch (about 3-4 minutes).
Transfer to paper towel lined tray.
Wipe out the pan and repeat the process with the remaining oil and shrimp cakes. Transfer all the cakes to a platter.
Add the pineapple to the relish mix and spoon onto each cake. This recipe should make 28 cakes. Enjoy! Oh, you’re welcome.