Shrimp Cakes With Watermelon Hot Sauce
Prep Time:
40 minutes
Cook Time:
50 minutes
Servings:
Ingredients
  • 2 cups watermelon juice
  • 2 large habenero peppers
  • 12 cloves of garlic
  • 4 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon finely ground white pepper
  • 2 teaspoons white balsamic vinegar
  • 2 teaspoons granulated sugar
  • 1 pound shrimp
  • 1/3 cup scallions
  • 1/4 cup celery
  • 1/2 cup shallot
  • 2/3 cup panko bread crumbs
  • 2 teaspoons lime juice
  • 1 teaspoon fish sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon minced garlic scapes (or regular garlic if you want)
  • 1 egg
  • 1 cup cilantro
  • 1 cup mint
  • 1 cup basil
  • 1 cup crushed peanuts
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon toasted sesame oil
  • 1 lime
Directions
  1. :::watermelon hot sauce:::
  2. If you have a juicer, use it to juice the watermelon. If not, just use a blender.
  3. Roughly dice the habaneros and garlic.
  4. Add all hot-sauce ingredients to a pot and turn to medium heat. Simmer for 25-30 minutes. Remove from heat and strain. Set aside (you can store this in the fridge for about 10 days).
  5. :::shrimp cakes and three-herb salad:::
  6. Remove the shells and tails from the shrimp, and clean out the vein. Chop the shrimp until pieces are no bigger than a dime.
  7. Mince the vegetables for the shrimp cakes.
  8. Combine all shrimp cake ingredients and season generously with salt. Set aside.
  9. Chop up the herbs for the salad and crush the peanuts, then toss together.
  10. Heat a frying pan with ¼ cup of vegetable oil up to medium-high heat.
  11. Form the shrimp cake mix into 8 patties. Fry 2-3 at a time until golden brown on each side (about 4-5 minutes each side). Remove from heat and set on paper towels or a cookie rack. Gently pat the extra oil off the top with some additional paper towel. While those cool, mix the dressing into the salad.
  12. Top the cakes with a little bit of hot sauce (taste it first, it’s spicy!) and serve alongside the salad.