- 1/2 pound rock shrimp or shelled and deveined medium shrimp, finely chopped
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon finely grated lime zest
- 1 1/2 teaspoons finely grated lemon zest
- Salt and freshly ground pepper
- 1/4 cup all-purpose flour, for dusting
- 2 large eggs, lightly beaten
- 2 cups finely chopped kataifi
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced chives
- Vegetable oil, for frying
How to make this recipe
In a bowl, mix the shrimp with the orange zest, lime zest and 1/2 teaspoon of the lemon zest. Stir in 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover and refrigerate until chilled, about 30 minutes.
Put the flour, eggs and <em>kataifi</em> in separate bowls. Divide the shrimp mixture in half. Using lightly oiled hands, shape each half into twelve 1/3-inch-thick cakes. Dip each shrimp cake in the flour and shake off the excess. Dip the cakes in the egg, then coat with <em>kataifi.</em> Transfer to a plate and refrigerate until ready to fry.
In a medium bowl, whip the cream until firm. Stir in the lemon juice, chives and the remaining 1 teaspoon of lemon zest. Season with salt and pepper.
Preheat the oven to 300°. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Add 6 to 8 shrimp cakes and fry over moderately high heat until browned and crisp, about 2 minutes per side; lower the heat to moderate if the oil gets too hot. Transfer the cakes to a baking sheet and keep warm in the oven. Repeat the process with the remaining shrimp cakes, adding more oil to the skillet as needed.
Arrange the shrimp cakes on a warm platter and top each one with a small spoonful of the lemon whipped cream. Serve the cakes hot or warm.
The shrimp cakes can be prepared through Step 2 and refrigerated for up to 2 days.