Asian Cabbage Slaw & Shrimp Cakes

Chef Casey Anderson prepares Asian Cabbage Slaw and Asian Inspired Shrimp Cakes using Silver Spring Foods Mango Wasabi Sauce at the Eau Claire Golf and Country Club. Recipes can be found at www.silverspringfoods.com and also on our Facebook page.

The recipe is as follows:
Courtesy of Chef Casey Anderson, ECGCC
Asian Cabbage Slaw

Ingredients
2 cups finely shredded green cabbage
¼ cup finely chopped sugar snap peas
2 tablespoons fine julienne red bell peppers
¼ cup water
¼ cup rice wine vinegar
¼ cup sugar
½ teaspoon salt
½ teaspoon Chinese 5 spice powder
1 tablespoon Silver Spring Foods Mango Wasabi Sauce
1 tablespoon sesame oil

Directions
In a non-reactive bowl, whisk together water, vinegar, sugar, salt, 5 spice, Silver Spring Foods Mango Wasabi Sauce, and sesame oil. Add vegetables and toss until mixed well. Refrigerate one hour before service. Prepare shrimp cakes. Recipe follows.

Asian Inspired Shrimp Cakes
Ingredients
12 oz. White Gulf Shrimp (deveined and tails removed)
2 tablespoons Silver Spring Foods Mango Wasabi and additional for plating
1 tablespoon minced shallots
1 teaspoon minced garlic
1 teaspoon grated ginger root
1 tablespoon chopped cilantro
1 green onion finely chopped (green portion only)
1 tablespoon Asian fish sauce
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon white pepper
1 tablespoon and 1 tsp corn starch
½ teaspoon baking powder
Vegetable oil and Sriracha Chili sauce as needed

Directions
Sauté shallots, garlic, and ginger in vegetable oil until tender, set aside. In a food processor pulse the shrimp and Silver Spring Foods Mango Wasabi Sauce until a lumpy paste is achieved. Transfer shrimp paste to a mixing bowl. Add sautéed vegetables and remaining ingredients. Mix until ingredients are evenly distributed.
Divide shrimp paste into 8 equal portions (approx. 2 T. each). Using wet hands, shape into uniform cakes. Transfer cakes to a steamer and steam approximately five minutes or until cooked through. (Cakes may be refrigerated overnight at this point).
Coat cakes with vegetable oil and grill until hot.
To plate, place slaw on plate (previous recipe) and 2 shrimp cakes. Garnish with dots of mango wasabi sauce and Sriracha Chili sauce.

Category:

Howto & Style

Tags:

• mango
• wasabi
• chef
• cooking
• recipe