Crunchy Shrimp Cakes with Cucumber and Peanuts

• FAST
• HEALTHY
• MAKE-AHEAD

Dressing

1. 2 tablespoons Asian fish sauce
2. 2 tablespoons rice vinegar
3. 2 tablespoons fresh lime juice
4. 1 tablespoon sugar
5. 1 garlic clove, minced

Shrimp Cakes

1. 1/4 pound long beans or green beans, thinly sliced crosswise on the diagonal
2. 1 pound medium shrimp—shelled, deveined and coarsely chopped
3. 1/4 cup unsweetened coconut milk
4. 2 tablespoons chopped cilantro
5. 1 lemongrass stalk, tender white inner bulb only, minced
6. 1 red Thai chile, chopped
7. 1 tablespoon Asian fish sauce
8. 1 teaspoon kosher salt
9. 2 tablespoons vegetable oil

For Serving

1. 1/2 green mango, peeled and sliced lengthwise into very thin half-moons on a mandoline
2. 1 large Kirby cucumber—peeled, seeded and cut into 1/4-inch dice
3. 2 tablespoons coarsely chopped roasted peanuts
4. 2 tablespoons coarsely chopped cilantro
5. 2 tablespoons coarsely chopped mint

1. 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.
2. In a small saucepan of boiling water, cook the beans until bright green, about 2 minutes. Drain and pat dry with paper towels.
3. 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.
4. 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.
5. 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.