SPICY SHRIMP CAKES

"These shrimp cakes are similar to crab cakes, but they're spiced up with Chinese flavors. To make them easier to handle, serve on lettuce leaves."

FOR THE SHRIMP CAKES:
1/4 cup mayonnaise
1 egg yolk
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1 tablespoon soy sauce
3 tablespoons chopped coriander
1/4 cup chopped green onions
1/2 teaspoon Asian chili sauce
1 pound peeled shrimp Salt and freshly ground pepper
1/2 cup panko
1/2 cup all-purpose flour
3 tablespoons melted butter
FOR THE GARLIC MAYONNAISE:
1/2 cup mayonnaise
1 teaspoon finely chopped garlic
1 tablespoon lemon juice
1/2 teaspoon hot pepper sauce
2 tablespoons chopped coriander

TO MAKE THE SHRIMP CAKES:
Combine 1/4 cup mayonnaise, egg yolk, mustard, 2 teaspoons lemon juice, soy sauce, coriander, green onions and chili sauce in a food processor. Add shrimp and process until slightly chunky. Season with salt and pepper.

Combine panko and flour and place in a shallow bowl. Drop tablespoon amounts of shrimp mixture into panko-and-flour mixture and gently toss to form into balls.

Preheat oven to 450 degrees F.

Brush a baking sheet with melted butter. Lay shrimp cakes on baking sheet and flatten slightly. Drizzle each cake with more melted butter.

Place in oven and bake 12 minutes, turning once, or until crisp.

TO MAKE THE GARLIC MAYONNAISE:
Whisk together mayonnaise, garlic, lemon juice, hot pepper sauce and coriander to make garlic mayonnaise. Season with salt and pepper. Serve with shrimp cakes.

Makes about 24 pieces
Source: Lucy Waverman, The Globe & Mail, March 6, 2006