Ingredients
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1 cup peeled papaya, diced
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1/4 cup water
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3/4 teaspoon curry powder
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1 cup panko breadcrumbs
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2 tablespoons fresh cilantro or 2 tablespoons Thai basil
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2 tablespoons minced scallions or 2 tablespoons chives
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1 tablespoon minced ginger
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3 tablespoons coconut milk
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2 teaspoons minced serrano peppers or 2 teaspoons jalapeno chile
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1 teaspoon soy sauce
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1 pinch salt
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12 ounces raw shrimp, peeled,deveined,chopped
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2 cloves garlic, minced
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cooking spray or 2 tablespoons canola oil
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1/4 cup fresh lime juice
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2 teaspoons sugar
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salad greens
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1 egg
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2 tablespoons minced red peppers
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2 tablespoons unsweetened flaked coconut
Instructions
- in a small saute pan add curry powder on medium heat until fragrant, 30-45 seconds, remove.
- mix curry powder and next 13 ingredients, stir well and refrigerate for 1 hour.
- divide into 8 patties, and spray a saute pan with cooking spray or use 1 tbsp olive oil.
- add 4 patties, cook for 5 mins per side until browned, repeat.
- (or you can preheat your oven to 375, spray a pan with spray and cook 10 mins per side).
- for sauce:
- process papaya, lime juice, water and sugar until smooth.
- to serve:
- place salad greens on 4 plates.
- top each plate with 2 shrimp cakes, top with sauce, garnish with toasted sesame seeds, serve.