Crunchy Shrimp Cakes with Cucumber and Peanuts
Jean-Georges Vongerichten substitutes sweet, delicate shrimp for the usual bony river fish in his reimagined version of tod man pla, the traditional, slightly rubbery Thai fish cakes. What makes them crunchy are the crisp, sliced long beans (or regular green beans) stirred into the mix. More Shrimp Dishes
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.