Asian Shrimp Cakes with Avocado-Wasabi Sauce
(Makes 4 servings)
“These shrimp cakes are ambrosial! Each bite starts with a crispy panko crunch that’s contrasted with the creamy, citrusy, subtly tingly avocado- wasabi sauce, and leads you to chunks of succulent shrimp seasoned with toasted sesame oil and ginger. They can be served as a main course, perhaps along with the Asian Slaw, or served as a pass-around dish at a party. Be sure not to make them any larger than indicated here, to ensure that they cook through properly.”
- 2 tablespoons sesame seeds, toasted
- 1 pound shrimp, peeled, deveined, and finely chopped
- 1 cup whole-wheat panko bread crumbs, divided into halves
- ¼ cup finely chopped red bell pepper
- 3 tablespoons chopped scallion greens
- 1 large egg, lightly beaten
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons toasted sesame oil
- 1 teaspoon finely grated fresh ginger
- ½ tablespoon fresh lime juice
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup canola oil, or other neutral tasting oil
Toast sesame seeds in small dry skillet over medium-high heat, stirring constantly, until they are fragrant and begin to pop, about 1 minute. Set aside to cool. In large bowl, stir together shrimp, ½ cup of panko, bell pepper, scallion, toasted sesame seeds, egg, cilantro, sesame oil, ginger, lime juice, salt, and black pepper until just combined. Place remaining ½ cup panko in shallow bowl or rimmed plate. Divide shrimp mixture into 12 mounds. Shape each mound into round patty about 2½ inches in diameter. If mixture seems overly moist, stir in more panko a tablespoon at a time. Coat each patty well with the remaining panko. Place cakes in the refrigerator for 20 to 30 minutes to firm up. Heat canola oil in very large nonstick skillet over medium heat. Cook shrimp cakes over medium-low heat, until golden brown on both sides and cooked through, about 5 to 6 minutes per side. The shrimp cakes may be refrigerated or frozen at this stage. To serve, dollop each with 1 tablespoon of Avocado-Wasabi Sauce.
(Makes ¾ cup; 4 servings)
- 1 ripe avocado
- 1 tablespoon fresh lime juice
- ½ teaspoon prepared wasabi paste, plus more to taste
- ¼ teaspoon salt
Halve, pit, and peel the avocado. Mash together avocado, lime juice, wasabi paste, and salt with fork until smooth. Taste, and mix in more wasabi paste if needed. If not using immediately, refrigerate as quickly as possible.
Serving size: 3 cakes and 3 tablespoons sauce
- Calories: 440
- Total Fat: 28 g
- Saturated Fat: 2.9 g
- Sodium: 640 mg
- Carbohydrate: 21 g
- Fiber: 6 g
- Protein: 30 g
- Diabetic Exchanges: 4 fat, ¼ starch, 4 protein, ¼ vegetable
Salsa is not just a savory dip for chips. It’s amazingly healthy! Tomatoes contain cancer-fighting lycopene that is also being studied for its role in preventing heart disease. Like your salsa hot or hotter? Good! Capsaicin, the active ingredient in hot peppers, has anticancer, antiulcer, and antibacterial properties. There’s nothing wrong with serving store-bought salsa, but it can’t compare to homemade. Here’s a dozen mouth-watering recipes to make the most of fresh produce from your garden or local market.
1. Grilled Chili Salsa
What you need: 5 green chili peppers, 5 yellow chili peppers, 4-5 large ripe tomatoes, ¼ cup onion, 2-3 garlic cloves, cilantro to taste.
To make it: Grill chilies and tomatoes until skins swell. Turn occasionally to avoid scorching. Cover with damp paper towel, peel and gently wash out seeds from chilies under running water. Peel tomatoes. Crush garlic, and chop onion. Place chilies and tomatoes into food processor and blend to desired consistency. Combine all ingredients in suitably sized bowl. Add salt and pepper to taste.
2. South of the Border Salsa
What you need: 6-8 medium Roma tomatoes, 2 serrano chili peppers, 2 tablespoons chopped white onion, 2 tablespoons chopped cilantro leaves, 1 ½ tablespoons of lime juice, 1 teaspoon sugar, 1 teaspoon salt.
To make it: Cut tomatoes in cubes. Dice peppers finely. Combine all ingredients in suitably sized bowl. Chill for 30-45 minutes and serve.
3. Amazing Avocado Salsa
What you need: 6 Roma tomatoes (or 3 large tomatoes), ½ medium onion, 1 clove garlic, 2 Jalapeño peppers, 3 tablespoons chopped cilantro, 1/8 teaspoon oregano, 1/8 teaspoon salt, 1/8 teaspoon pepper, ½ avocado, juice of 1 lime.
To make it: Chop tomatoes, onion, garlic. Seed and dice peppers, avocado. Combine all ingredients in glass bowl. Serve immediately or refrigerate for use within 5 hours.
Yield: 8 servings–Serving size: 1/2 cup
Per serving: Calories: 42 Total fat: 2 g Saturated fat: Less than 1 g Cholesterol: 0 mg Sodium: 44 mg Calcium: 12 mg Iron: 1 mg
4. Just Peachy Salsa
What you need: 3 peaches, 2 green onions, 1 hot chili pepper, ¼ cup chopped cilantro, 1 tablespoon balsamic vinegar, 1 tablespoon sugar.
To make it: Peel, pit, and chop peaches. Chop onion. Seed and mince pepper. Combine all ingredients in suitably sized bowl. Let rest 45 minutes before serving.
5. Cherry-licious Salsa
What you need: ½ pound cherries (about 2 cups), 1 large tomato, 2 tablespoons chopped cilantro, ¼ cup minced red onion, 2 tablespoons lime juice, 1 tablespoon minced Jalapeño pepper, ½ teaspoon sugar, ¼ teaspoon Sea salt.
To make it: Pit cherries. Chop tomato. Combine all ingredients in large mixing bowl. Chill 2 hours and serve with tortilla chips, pita bread, or over meats or burgers. Makes about 4 cups.
6. Suit-Yourself Salsa
What you need: Change up the following ingredients and amounts to suit you and your guests! 1-2 garlic cloves, 1/3 large onion, ½ large green bell pepper, ½ -1 whole Jalapeño pepper, 3-4 Roma tomatoes, 1 small bunch of cilantro leaves, juice from ¼ lemon.
To make it: Finely chop garlic, onion, tomatoes, and cilantro. Seed and dice peppers. Combine all ingredients in bowl and serve with baked tortilla chips for a low-calorie snack. Cover and refrigerate leftovers.
7. Tropical Isle Salsa
What you need: 1 ½ cup diced fresh pineapple, 2 plum tomatoes, ½ cup red onion, ¼ cup diced red bell pepper, 1 Jalapeño pepper, 2 tablespoons fresh lime juice, ½ teaspoon kosher salt, ¼ cup chopped cilantro.
To make it: Dice tomatoes and onion. Seed and dice Jalapeño. Combine all ingredients in glass bowl and marinate 20 minutes. Serve over grilled fish or as is.
8. Sizzling Salsa
What you need: 8 Roma tomatoes, ¾ cup chopped white onion, 3 Jalapeño peppers (add in some seeds to desired hotness level), 1 tablespoon minced garlic, ½ cup chopped cilantro, ¼ cup fresh lime juice, 2 teaspoons ground cumin, 1 teaspoon kosher salt.
To make it: Seed and chop tomatoes and peppers. Combine ingredients in medium bowl and serve.
9. Green Salsa
What you need: 2 ripe avocados,1 small onion, juice from one lemon, 2 tablespoons (or more!) of any fresh herb, 1 garlic clove, extra-virgin olive oil, Sea salt and black pepper.
To make it: Chop avocados. Dice onion and garlic. Combine all ingredients in bowl. Add oil, salt and pepper to taste.
10. Fire and Ice Salsa
What you need: 1 ripe mango, ½ medium red onion, 1 Jalapeño chile, 1 small cucumber, 3 tablespoons chopped cilantro leaves, 3 tablespoons fresh lime juice, salt and pepper to taste.
To make it: Peel, pit, and dice mango. Finely chop onion. Seed and mince chili. Peel and dice cucumber. Combine all ingredients in bowl. Season to taste with salt and pepper. (Hint: if too hot or acidic, add diced avocado.) Serve over main dish or as is.
11. Black Bean and Corn Salsa
What you need: 2 garlic cloves, 1 tablespoon fresh lime juice, 1 teaspoon fresh ginger, 2 teaspoons cumin, 2 tablespoons chopped cilantro, 6-8 Roma tomatoes, 2 teaspoons salt, 1 can black beans, 1 can corn.
To make it: Mince garlic and ginger. Chop tomatoes. Rinse and drain black beans and corn. Combine all but last two ingredients in food processor and process to desired consistency. Add beans and corn. Sprinkle in more cumin and salt to taste. When you can, use kernels of fresh, grilled corn for extra flavor.
12. Refreshing Summer Salsa
What you need: 2 cups chopped watermelon, ½ cup chopped red onion, 3 tablespoons chopped fresh mint, ½ cup reduced-fat feta cheese, 1 tablespoon seasoned rice vinegar, 1 teaspoon olive oil.
To make it: Combine all ingredients in small bowl. Serve over cooked chicken or fish or as is.
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