7 to 8 shelled large shrimp, coarsely chopped.
1/8 Cup cornstarch
1 Tbsp lemon grass, minced.
1 Jalapeno pepper, seeded & minced.
1 Garlic clove, minced.
2 or 3 Scallions, sliced. White and light green part separated
from dark green topcs.
2 Tsp sugar
1 Pinch kosher salt.
And
1/8 Cup Asian fish sauce.
1 Lime zest.
1/8 Cup lime juice.
Rice noodles for two.
Directions:
Add to the bowl of a food processor, the shrimp, cornstarch, lemon grass, garlic, jalapeno pepper, the bottom parts of the scallions, the sugar & salt. Pulse until the mixture forms a coarse paste.
Mix in a small bowl the fish sauce, lime zest and lime juice, 1 Tbsp brown sugar, and the dark green tops of the scallions. Mix together.
Scoop the shrimp mixture into 2 tablespoon portions and place on wax paper sprinkled with cornstarch. The 7 or 8 shrimp should produce two portions of two cakes each. With your fingers covered with cornstarch, press the portions into patties 1/2 inch thick.
Add 1 to 2 tablespoons olive oil to a skillet. When hot, add the shrimp patties and cook approx. 3 minutes on each side.
When done, place over the rice noodles and cover with the fish sauce mixture.
Yield: Two servings
Notes:
Be certain to add cornstarch to the wax paper before ladling the patties onto it. They will be very sticky. Cover your fingers with cornstarch as well when working with it.
Seven shrimp made enough for two portions. You'll have to adjust according to your own hunger.
The recipe was judged to be very good.
[Based on a recipe from New York Times Dining Section, February 27, 2013.]