Printer Friendly PDF

2 pounds raw wild shrimp, peeled, deveined, tails removed
2 shallots, finely minced 2 serrano chiles, finely chopped
2 cloves garlic, minced 2 stalks lemongrass
1/2 bunch of scallions, finely chopped
1/2 bunch of cilantro, finely chopped
1/2 bunch of mint, finely chopped
1 lime, zest and juice
1 teaspoon fish sauce
1 cup jasmine rice, toasted in a dry skillet, finely ground in a spice grinder, set aside
Neutral oil

In a sautéed pan heat about 2 tablespoons of oil. Add the Serrano chiles, garlic, lemongrass, and shallots. Sautee until softened but not brown. Let cool. In a food processor finely dice the shrimp. Transfer to bowl. Add the cilantro, mint, lime zest and juice, fish sauce. Add the cooled shallot mixture. Season with salt. Form the shrimp mixture into patties. Coat with toasted rice on both sides. Heat oil in a skillet, sear on both sides until golden brown and cooked through.

Coconut Sauce:
1 1/2 cans of coconut milk
1 green mango, peeled, deseeded, seared on all sides until dark brown
1 lime, zest and juice
2 teaspoons of honey
1 green chile (Anaheim or Poblano), roasted and chopped
1 tablespoon Thai green chile paste


In a sauce pan combine the chile paste with a few teaspoons of oil. Saute for a few minutes. Add the coconut milk, lime zest and juice, honey, and roasted chile. Let simmer for about 5 minutes. Transfer to a blender. Add the mango. Blend until completely smooth. Consistency should be close to a medium thick puree. Season with salt. For serving, place a dollop of the puree among each plate. Top with the shrimp cake. Serve with a garnish of salad tossed with olive oil and lime juice or simple micro greens.

Serves 4
Serve with RR RidgeCrest Riesling
Chef Abby McManigle, Executive Chef Brooks Winery