The Lemongrass Shrimp Cakes from RockSugar restaurant in Century City are one of the best Asian appetizers we have ever tasted. One reason they are so unique is that the chef, Mohan Ismail, who was born in Singapore and has traveled throughout Asia, draws from many of Southeastern Asia's cuisines to create flavor combinations that are authentic yet also unexpected. The RockSugar Pan Asian Kitchen menu features cuisines from all over the region gathered together in one place. Indian flatbreads, Thai noodles, and Chinese fried rice all co-exist in harmony at RockSugar. Chef Ismail selected his Lemongrass Shrimp Cakes with Sweet Chili for you to try at home. They take a bit of work, but, believe us, they're worth it! Serves: 12 Preparation Time: 00:35 Difficulty: Moderate Cuisine: Asian Dish Type: Appetizer

Lemongrass Shrimp Cakes with Sweet Chili

Ingredients

  • 4 Tbsp. Canola Oil
  • 1.5 lb. Lemongrass Shrimp Base (see below)
  • 0.5 C. Sweet Chili Sauce with Peanuts

Directions

1. Heat 2 tbsp. of oil in a teflon pan over medium high heat to a light sizzle. 2. Make a 2 oz. patty from the shrimp base and repeat until all the base has been used. 3. You will get 12 pieces of the cakes from each batch. 4. Drop 6 cakes into the pan depending on the size of the pan and cook until golden on one side. 5. Flip the cake onto the other side and cook until golden and cooked through. 6. Remove the cooked shrimp cakes form the pan and drain on paper towel. 7. Repeat by adding another 2 tbsp. of oil into the same pan and cook the other 6 shrimp cakes.

Lemon Grass Shrimp Base

Ingredients

  • 1 lb. Shrimp, Cleaned, Deveined
  • 0.5 oz. Lemongrass, Outer Layer Removed
  • 4 oz. Green Beans, Cut into 1/4”
  • 1 oz. Green Onions, Chopped, 1/8”
  • 1 Tbsp. Cilantro, Chiffonade
  • 1 Tbsp. Thai Basil, Chiffonade
  • 1 tsp. Red Jalapeno, Minced
  • .25 tsp. Kafir Lime Leaves, Fine Julienne
  • 1.25 tsp. Kosher Salt
  • .25 tsp. Sesame Oil
  • 1 pinch White Ground Pepper

Directions

1. Take 8 oz of the shrimp and process to a paste in a food processor. 2. Finely mince the other 8 oz by hand and mix the shrimp together. 3. Transfer to a mixing bowl and set aside in the refrigerator. 4. Finely mince the lemongrass and set aside. 5. Blanch the green beans quickly in boiling hot water. 6. Remove and shock in iced water, drain and set aside. 7. Add the green onions, cilantro, Thai basil, red jalapeno, kafir lime leaves, green beans, lemongrass into the shrimp mixture. 8. Add the salt, sesame oil and white pepper to the mix and fold gently to incorporate.

Sweet Chili Sauce with Peanuts

Ingredients

  • 4 Tbsp. Sweet Chili Sauce (Maeploy Brand)
  • 2 Tbsp. Lime Juice
  • 2 Tbsp. Rice Vinegar
  • 0.5 Tbsp. Fish Sauce
  • 1 oz. Hot House Cucumber, Half & Sliced Crosswise 1/8"
  • 2 Tbsp. Peanuts, Crushed

Directions

1. Place sweet chili sauce, lime juice, rice vinegar and fish sauce into a mixing bowl. 2. Whisk until all ingredients are thoroughly blended. 3. Transfer into a storage container.

Note

Note: Add the cucumber and peanuts to the chili mix when ready to serve.