Seasonal Recipe of the Week
I love Thai food because it’s so flavorful and complex. This recipe for Thai shrimp cakes is really easy to make and it’s from one of my all-time favorite chefs named Jean George Vongerichten. Maybe Geronimo’s should check out some of the ways he combines French and Asian cuisine. Just a suggestion.
Ingredients for cakes
1 stalk lemongrass, chopped
1 cup boiling water
1 pound medium shrimp, peeled and deveined
2 tablespoons slice scallions
1 tablespoon chopped cilantro
Salt and cayenne pepper to taste
Ingredients for sauce
1/4 cup Thai fish sauce
3 tablespoons lime juice
1 teaspoon honey
2 tablespoons chopped raw peanuts
1/4 cup seeded and dice cucumber
1 medium Serrano Chile seeded and finely chopped
2 tablespoons peanut oil
What you fry in
2 tablespoons butter
2 tablespoons canola oil
Sliced scallions and chopped cilantro for garnish
Procedure
Put the lemongrass in a bowl and cover with boiling water. Let infuse for 10 minutes and then strain out the liquid and save. In the bowl of your food processor, combine the shrimp with 1/2 cup of the infused water, and process 'til nearly smooth but with a few chunks still in it. Transfer to a mixing bowl and add scallions and cilantro. Season with salt and pepper. Combine the remaining ingredients except butter and oil for frying and garnish ingredients. What's left will be your sauce, just mix it together.
In a large frying pan, combine butter and oil over medium high heat. Carefully drop large tablespoons of the shrimp mixture and flatten slightly into cakes while in the oil. Cook about 30 seconds each side. Serve with dipping sauce, on a bed of shredded cabbage.
