The four (starting-to-turn-overly-ripe) mangoes on my counter were staring at me yesterday and I was wondering what to do with them. Then I remembered this amazingly delicious Thai-inspired dish I made for Cooking For Love (my food and wine charity event) last year. As you can see, it makes for a gorgeous presentation and couldn’t be easier to make. It’s also terrific for entertaining last minute guests as you can freeze the shrimp cakes and the sauce and they both heat up beautifully.
Thai Shrimp Cakes with Mango Recipe
1 ½ cups cooked jasmine rice , cooled
2 tbsp butter
2 garlic cloves, minced
1 tbsp finely chopped green onions (white and green parts)
1 tbsp finely chopped cilantro, divided
1 tbsp minced gingerroot
1 tbsp lemongrass, tender inner white bulbs only, minced
½ tsp salt
¼ cup diced fresh mango, pureed in blender
2 tbsp honey
1 (14 oz) can coconut milk, divided
2 tsp thai chili sauce, such as siracha
1 lb medium cooked shrimp, peeled and deveined, chopped into ½-inch pieces
1 tbsp fish sauce
1 cup all-purpose flour
2 tsp baking powder
1 tsp salt
¼ cup finely chopped green onion (white and green parts)
¼ cup finely chopped cilantro
¼ cup melted butter
3 eggs, slightly beaten
vegetable oil, for frying
1. In medium saucepan, melt butter over medium heat. Add garlic, green onions, cilantro, ginger and lemongrass. Saute for about 4 minutes or until mixture is fragrant. Add salt, pureed mango and honey and saute for 2 to 3 minutes. Add 1 cup coconut milk and thai chili sauce and simmer, stirring occasionally, for about 5 minutes. Remove from heat. Set aside, covered.
2. In a large mixing bowl, combine cooked rice, shrimp, fish sauce, flour, baking powder, salt, green onions, and cilantro. Mix well. Add the melted butter, remaining coconut milk, and beaten eggs. Stir gently to blend.
3. Heat a large non-stick skillet over medium-high heat. Add 2 tbsp oil and swirl to coat. Drop a tablespoon of shrimp mixture into skillet, flattening slightly so that each cake is about 2-inches in diameter. Cook cakes in batches, about 5 minutes each side, or until golden brown. Add remaining oil as needed. Serve warm with drizzled sauce.