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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


    • 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


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.


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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