- 2 tablespoons Asian fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1/4 pound long beans or green beans, thinly sliced crosswise on the diagonal
- 1 pound medium shrimp—shelled, deveined and coarsely chopped
- 1/4 cup unsweetened coconut milk
- 2 tablespoons chopped cilantro
- 1 lemongrass stalk, tender white inner bulb only, minced
- 1 red Thai chile, chopped
- 1 tablespoon Asian fish sauce
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1/2 green mango, peeled and sliced lengthwise into very thin half-moons on a mandoline
- 1 large Kirby cucumber—peeled, seeded and cut into 1/4-inch dice
- 2 tablespoons coarsely chopped roasted peanuts
- 2 tablespoons coarsely chopped cilantro
- 2 tablespoons coarsely chopped mint
How to make this recipe
- TO SERVE In a small bowl, mix the fish sauce with the rice vinegar, lime juice, sugar and garlic, making sure to dissolve the sugar.
- TO SERVE In a small saucepan of boiling water, cook the beans until bright green, about 2 minutes. Drain and pat dry with paper towels.
- TO SERVE In a food processor, combine the shrimp with the coconut milk, cilantro, lemongrass, chile, fish sauce and salt and pulse to a chunky consistency. Scrape the mixture into a bowl and stir in the green beans. Form into sixteen 1/4-cup patties.
- TO SERVE In a large, nonstick skillet, heat the vegetable oil. Add the shrimp cakes and cook over moderately high heat until browned on the bottom, about 2 minutes. Flip and cook over moderate heat until the cakes are browned on the other side and just cooked through, about 3 minutes.
- TO SERVE Arrange the mango slices on plates. Set the shrimp cakes on top and sprinkle with the cucumber, peanuts, cilantro and mint. Drizzle the dressing over the shrimp cakes and serve.
The uncooked shrimp patties and the dressing can be refrigerated overnight. Bring to room temperature before proceeding.
The Asian flavors in these delicious cakes are accented by an aromatic white like Viognier. California Viogniers, in particular, are rich enough to pair with the sweet shrimp here.