Entree: Northern Mariana Islands – Shrimp Patties (Pan-fried seasoned shrimp cakes served with a tangy island-style dipping sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 16 large shrimp, approx. 1 lb (454 g) total, peeled, deveined, and coarsely chopped
- 1/2 cup (120 ml) canned coconut milk
- 1 large egg
- 3/4 cup (75 g) panko breadcrumbs
- 1/4 cup (40 g) finely chopped red bell pepper
- 1/4 cup (40 g) finely chopped onion
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tbsp (15 ml) minced fresh ginger
- 2 cloves garlic, minced
- 1 tsp (5 ml) fish sauce or soy sauce
- 1 tbsp (15 ml) fresh calamansi or lime juice
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil for frying
- 1 lime, cut into wedges for serving
Dipping sauce:
- 1/4 cup (60 ml) rice vinegar
- 1 tbsp (15 ml) sugar
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) minced chili or 1/2 tsp (2 ml) crushed red pepper
- 1 tbsp (15 ml) chopped green onion

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the chopped shrimp, coconut milk, egg, panko, red bell pepper, onion, cilantro, ginger, garlic, fish sauce, calamansi or lime juice, salt, and pepper. Mix until just combined; the mixture should hold together when pressed. If too loose, add up to 2 tbsp (15 g) more panko.
2. Form the shrimp mixture into 8 even patties (about 3 inches (7.5 cm) across), pressing firmly so they hold their shape.
3. In a small bowl whisk together the dipping sauce ingredients (rice vinegar, sugar, soy sauce, chili, and green onion) until the sugar dissolves. Set aside.
4. Heat the vegetable oil in a large nonstick skillet over medium heat. When hot, add the patties in a single layer (work in batches if needed) and fry until golden and cooked through, about 3–4 minutes per side.
5. Transfer cooked patties to a paper towel-lined plate to drain briefly. Serve hot with lime wedges and the prepared dipping sauce.

1. In a large bowl combine the chopped shrimp, coconut milk, egg, panko, red bell pepper, onion, cilantro, ginger, garlic, fish sauce, calamansi or lime juice, salt, and pepper. Mix until just combined; the mixture should hold together when pressed. If too loose, add up to 2 tbsp (15 g) more panko.
2. Form the shrimp mixture into 8 even patties (about 3 inches / 7.5 cm across), pressing firmly so they hold their shape.
3. In a small bowl whisk together the dipping sauce ingredients (rice vinegar, sugar, soy sauce, chili, and green onion) until the sugar dissolves. Set aside.
4. Heat the vegetable oil in a large nonstick skillet over medium heat. When hot, add the patties in a single layer (work in batches if needed) and fry until golden and cooked through, about 3–4 minutes per side.
5. Transfer cooked patties to a paper towel-lined plate to drain briefly. Serve hot with lime wedges and the prepared dipping sauce.