• Ingredients: 29
  • Serves: 6

Shrimp cakes with chili-lime cream sauce with chili-lime cream sauce.


For mousse

  • 1/2 tsp. unflavored gelatin
  • 1/2 cup cooled vegetable broth
  • 1 tray uni
  • 1 large egg yolk
  • 1/4 tsp. salt
  • 1/2 tsp. fresh lemon juice
  • Pinch of cayenne
  • 1/3 cup chilled heavy cream

For vinaigrette

  • Special equipment: an instant-read thermometer
  • Garnish: chopped chives and thinly sliced cucumber

For lining terrine

  • Special equipment: a meat grinder with medium holes; a 5- to 6-cup terrine mold or loaf pan; an instant-read thermometer

To assemble dish




  1. Step 1 Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper.

    For this step you will need

  2. Step 2 Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes.
  3. Step 3 Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes.
  4. Step 4 Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.

    For this step you will need

  5. Step 5 Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

    For this step you will need