Miniature Shrimp Patties

Tasty Miniature Shrimp Patties

Miniature Shrimp Patties can be eaten as a sandwich or with rice dipped in sweet and sour sauce. When on fresh baked buns, the tartar sauce adds a dill tang. This is a quick and easy meal to prepare and because the main ingredient is shrimp; it cooks fast. I enjoy eating a bit lighter after a couple of rounds of heavy comfort and meal like this does not sacrifice taste.

Shrimp Patties

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Asian
Servings 4 people
Calories

Equipment

  • Food Processor or Blender, Non-stick Pan

Ingredients
  

  • 1 ½ lbs shrimp deveined and peeled
  • ½ cup green onion chopped
  • ½ cup breadcrumbs panko
  • 1 garlic clove minced
  • 1 tsp granulated sugar
  • ½ tsp black pepper
  • Pinch of salt

Instructions
 

  • In a food processor or blender, add shrimp, green onions and garlic. Blend until the shrimp begins to look like paste.
  • In a bowl, put the shrimp mixture, bread crumbs, pepper and salt, mix well.
  • With wet hands, shape the mixture into miniature patties. Should make 12 patties.
  • Using a nonstick pan, add 2 Tbsp of oil. Pan fry the patties and cook for 3-4 minutes per side or until golden brown.

Notes

Enjoy!
Keyword Easy Patties, Seafood, Shrimp Patties
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Seafood Boil

Cold beverage with fresh crawfish on a hot summer’s night is what I am talking about. Eighteen pounds of seafood in a fragrant boil (live blue crabs, live clams, fresh prawns, Louisiana crawfish, Cajun sausage, corn, golden potatoes) dumped on a back-porch table is how you get people to congregate at the end of a long hot day. A tall cold glass of your favorite beer (dad) or sprite (the rest of us) and you have yourself a down right family gathering. If interested in creating a pile of “stuff yourself to the max” food that your family has to work hard to make its way through

Sizzling Vietnamese Mini Crepes, Banh Khot

Sizzling Vietnamese Mini Crepes (Banh Khot) infused with coconut milk. These are very similar to the full-size Crepes (Banh Xeo) and are made from the same type of batter with a similar crunch (if done correctly that is). These bite sized delights may be enjoyed as an appetizer or finger food when entertaining guests. Add an extra dimension to the experience with the ever-present Vietnamese style sweet and sour fish sauce.

Ingredients
1-14 oz package of banh khot
1 Tbsp ground turmeric
2 cups of water
1 can coconut milk
1 lb large shrimps (peeled and deveined)
One bunch green onion, chopped
Optional sides:
Green lettuce, chives, and various other types of herbs (additional wrapping options)

Dipping Sauce:
¼ cup boiling water
¼ cup granulated sugar
¼ cup fish sauce (may add more if you prefer)
1 cup coconut soda
¼ cup limes (2)
1-3 cloves garlic, minced
2-3 Thai peppers, minced (optional)

Instructions
1. In a large mixing bowl, add the bag of banh khot flour, turmeric, water and coconut milk. 2. Mix until smooth with no lumps.
3. Add chopped green onions and stir. Set aside for 20 minutes.
4. Wash and clean shrimp. Set aside until ready to cook.
5. Using a banh khot pan (see picture), add oil (good amount) to the pan and heat the pan until medium high.
6. Add batter to each mold, approximately up to 2/3 full.
7. Pick up the pan and gently maneuver the batter in a swirling motion to create the cup-like shape. Cover with a lid and cook for 3-4 minutes.
8. Add raw shrimp and cook for another 1-2 minutes.
9. The mini-crepes will be done when the begin to look crispy (see picture for reference).
10. Repeat these steps using the remaining batter and shrimp.

Dipping Sauce
1. In a small bowl mix the boiling water and sugar, until the sugar is completely dissolved.
2. Then, add the fish sauce, coconut soda and lime. Set mixture aside until ready to use.
3. Just prior to serving, add the garlic and optional hot peppers and enjoy.

Pineapple Shrimp Fried Rice

Pineapple Shrimp Fried Rice, a simple and practical meal. The pineapple brings a welcome sweet and tangy flavor to the fried rice. The presentation of this meal is unique and the pineapple makes for a conversation piece as well as an eye-catching bowl. I recommend not skimping out on the shrimp when feeding your family as no one wants to walk away from the dinner table still hungry.

Pineapple Shrimp Fried Rice

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Asian, Thai
Calories

Ingredients
  

  • 3 cups cooked rice cold
  • 1 lb extra-large shrimp peeled and deveined
  • 2 eggs
  • 1 cup fresh pineapple cut into small squares
  • ½ cup frozen vegetables
  • 2 tbsp soy sauce
  • ½ tsp sesame oil
  • ½ tsp granulated sugar
  • ¼ tsp white pepper
  • 2 tbsp cooking oil

Instructions
 

  • In a small bowl, put the last 5 ingredients together and mix. Set aside until ready for use.
  • Add oil to the wok or pan and cook the shrimp, until slightly pink. Put frozen vegetables and pineapple in the pan; toss them around for 15 seconds. Set aside on a plate until ready for use.
  • Put the cold rice in the wok and warm it up. Pour the wet mixture over the rice and stir until even. Once all the rice is evenly mixed, push them to one side of the wok and cook the eggs on the other side of the wok or pan.
  • Add shrimp, vegetables and pineapple to the wok and stir.
Keyword easy fried rice recipe, thai fried rice, thai pineapple shrimp fried rice
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