Ellie Krieger’s Asian Shrimp Cakes with Avocado Wasabi Sauce

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.”

Shrimp Cakes

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.

Avocado-Wasabi Sauce

(Makes ¾ cup; 4 servings)

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

Nutritional Info

Per serving:

Recipe: Guacamole

It’s not a fiesta without the ultimate guacamole. Find the perfect balance of spice in this festive recipe.



(Makes 2 1/2 cups)

Peel avocados. Remove pit. Using fork, mash avocados with lime juice. Stir in remaining ingredients and serve with tortilla chips.

Per serving: 2 tablespoons
Calories: 18
Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 43 mg
Carbohydrate: 0.8 g
Protein: 0.2 g

This recipe is from The Saturday Evening Post Antioxidant Cookbook by Cory SerVaas, M.D.
© 1995 The Saturday Evening Post Society. All rights reserved.