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Spicy Shrimp on Crispy Rice Cakes

Recipe byShelby

1 lb shrimp, cooked and coarsely chopped
1/3 C mayonnaise
1 TSP Sricacha chili sauce (+/- to taste)
1 bunch scallions, thinly sliced
2 C cooked seasoned sushi rice, room temperature
Black and white sesame seeds (optional)
Canola or peanut oil for frying


  1. Combine shrimp, mayo, sriracha and scallions. Cover and set aside.
  2. Line a small ramekin with plastic wrap.  Divide rice in to eight portions (roughly 1/4 C each).  One at a time, form in to dense rice cakes by packing rice tightly into the bottom of the ramekin, then using the plastic wrap to remove.  Wet fingers with lukewarm water to avoid sticking to the rice.
  3. Heat oil over medium-high in a deep skillet or pot - deep enough to just cover the rice cakes.
  4. When oil is hot, fry the cakes until light golden brown.  Work in batches if necessary.
  5. Top with a sprinkling of sesame seeds and a scoop of shrimp.

Servings: Makes 8 appetizer-sized cakes

Preparation Time: 20 min



Phil's picture

Amazing photo!


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