Created by Chef Matt Pace and featured in A Taste of New York, this super satisfying shrimp cake has definitely become one of our go-to recipes.
Try it for yourself, and if you want more heat, you can always indulge and throw in some more Kashmiri Coconut Hot Sauce.
Kashmiri Coconut Shrimp Cake
- ½ cup mayo
- ¼ cup crème fraîche
- 1 Tbsp Creole mustard
- 1 tsp Worcestershire sauce
- 1 Tbsp lime juice
- 2 tsp Kashmiri Coconut hot sauce (or to taste)
- ½ lbs chopped shrimp
- 1 cup Panko bread crumbs
- ¼ cup chopped mint
- 2 tsp Creole seasoning
- 2 eggs
- Combine mayo, crème fraîche, mustard, Worcestershire, Kashmiri Coconut hot sauce, mint, lime juice, and seasoning in medium sized bowl and whisk until fully mixed. Taste mixture to make sure the taste/heat is where you want it and adjust if need be.
- Once you reach desired flavor, add in your shrimp, eggs, and panko and combine until ingredients are fully blended.
- On a baking sheet, form mixture into small patties, just smaller than a fist.
- When ready to cook, carefully place patties in deep fryer or skillet with vegetable or canola oil at 375 degrees and cook until shrimp is fully cooked and bread crumbs are golden brown.
- Once cooked, remove patties from oil and place on wire rack or paper towels to drain any excess oil.
- Drizzle Kashmiri Coconut on top of your shrimp cake, and enjoy the fruits of your labor.
We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauces hashtag or tag us @tattoohotsauces to make sure we see your creations.
Credit: Chef Matt Pace of Cafe Booqoo