ASIAN SHRIMP CAKES
The Essential Diabetes Cookbook
by Antony Thompson
This luxurious little number can be served as a canape, appetizer, or main course, depending on the size of the shrimp cakes. For a main course, serve them with Stir-fried Greens, rice, and a dipping sauce.
Serves 4
INGREDIENTS
• 3/4 lb raw tiger shrimp, shell-off and deveined
• 1/2 in piece ginger, peeled & coarsely chopped
• 1 garlic clove
• 2 tablespoons chopped cilantro
• 3 scallions, sliced
• 2 teaspoons fish sauce (nam pla)
• 1 egg white
• 14 cup chopped water chestnuts
• 1/4 cup sweet corn niblets
• 1 tablespoon chopped cashew nuts
• 1 hot red chile, seeded and finely diced
• spray oil, for frying
DIRECTIONS
1. In a food processor, blend together the shrimp, ginger, garlic, cilantro, scallions, fish sauce, and egg white to a smooth paste. Transfer a bowl, fold in the remaining ingredients except the oil, and mix well.
2. With wet hands, shape the mixture into 8 small "burgers" or cakes. Refrigerate them to firm up—for about 2 hours if possible.
3. Spray a large frying pan with oil and cook the cakes over medium heat for 2 to 3 minutes on each side.
NUTRITION
Amount per portion: Energy 97 cals, Protein 17.5g, Fat 1.1g, Saturated fat 0.2g, Carbohydrate 4.7g, Total sugars 1.2g, Fiber 0.4g, Salt 0.98g, Sodium 389mg
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