Shrimp and Noodle Cakes
My Mom has this great Asian noodle book and she adapted this recipe from it. The major adaptation was changing these from crab to shrimp. I think these cakes would be odd with crab so, my Mom’s shrimp choice was a good one. Mom served her cakes over an Asian inspired slaw. So fresh and simple!
Since that delicious meal, I’ve made my own adaptations which mainly include adjustments to the seasonings and serving the cakes over a bed of soft noodles. This actually would go super well with my own homemade Asian slaw (click here) but I did not have the time or inclination or my Cuisinart handy. If you cook these cakes just right the noodle nests get crispy! Make sure to experiment with various dipping sauces. I think the mayo sauce was so-so but Andy liked it. My Mom did not use a dipping sauce as the slaw came with a ginger salad dressing. I didn’t miss having a sauce. So sauce it up…or don’t!
Makes 8 shrimp cakes
4 oz of rice vermicelli noodles (about half a regular package)
1 pound of par cooked shrimp, chopped (I stir fried mine)
5 tbsp of light coconut milk
2 tbsp of green curry paste
2 eggs lightly beaten
1 tbsp fish sauce
1 tbsp of chopped cilantro
salt and pepper for seasoning
For Dipping Sauce:
1 tsp cayenne pepper
1/2 cup of mayonnaise
1 tsp of garlic salt
1. Preheat oven to 450 degrees
2. Cook rice vermicelli according to package directions, drain well
3. Brush 8 cups on muffin tins lightly with oil.
4. Divide rice vermicelli between between the muffin cups and arrange into neat nests.
5. Place chopped shrimps, curry paste, coconut milk, eggs, fish sauce, and cilantro in a bowl and mix together.
6. Season with salt and pepper.
7. Spoon a little shrimp mixture into each noodle nest.
8. Bake for approximately 15 min or until the shrimp mixture has risen and set.
9. As a dipping sauce combine cayenne pepper, mayo, and garlic salt in a bowl, stip well, and serve with cakes.