Makes 6 (12 Cakes as Main Dish - 24 Appetizer Size)

How to Make It

To Prepare Sauce:
In medium sauce pan, melt butter over medium heat. Add garlic, green onions, cilantro, and ginger. Sauté for about 4 minutes or until mixture is fragrant. Add salt and jam and continue to sauté for 2 to 3 minutes. Add 1 cup coconut milk and simmer, stirring occasionally, for about 5 minutes. Remove from heat and keep warm.

To Prepare Cakes:
In a large mixing bowl, combine cooked rice, shrimp, flour, baking powder, salt, seafood seasoning, green onion, and cilantro. Mix well. Add the melted butter, remaining coconut milk, and beaten eggs. Stir gently to blend.

In a large non-stick skillet, heat 1 tablespoon vegetable oil over medium heat. Drop a heaping tablespoon of shrimp mixture into skillet, flattening slightly so that each cake is about 3 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.

Helpful Hint: Prepare extra Thai Jasmine Rice and serve on the side.

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Ratings & Reviews

leighannfajardo's Review

April 30, 2010
Very good! I didn't have green onion, so I substituted yellow onion, and used less of it. I also used apricot preserves. This was delicious, easy to make, and it didn't take long to prepare. I'm thinking of taking this to our next potluck. I will definitely be making this again, and soon. Even my 2 yr. old and 5 yr. old ate them! They also look exactly like the picture - which is rare.