Shrimp Corn Cakes with Soy Mayo

Name: Shrimp Corn Cakes with Soy Mayo
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 2 dozen (2/3 cup sauce)
Ingredients: 1/2 cup mayonnaise; 1 tablespoon reduced-sodium soy sauce; 1 tablespoon ketchup; 2 teaspoons Dijon mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon hot pepper sauce, optional; 1/8 teaspoon pepper; SHRIMP CORN CAKES:; 1/2 cup chopped onion (about 1 small); 1 tablespoon oil plus additional for frying, divided; 2 garlic cloves, minced; 1/2 pound uncooked peeled and deveined shrimp, finely chopped; 3/4 cup all-purpose flour; 1/4 cup cornmeal; 1 tablespoon cornstarch; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup cream-style corn; 1 cup whole kernel corn; 1 large egg, lightly beaten

Total Time Prep: 30 min. Cook: 5 min./batch

Yield 2 dozen (2/3 cup sauce)

Contest Winner

Test Kitchen Approved

Feel free to add hot sauce to the dip that accompanies these savory corn cakes. —Katty Chiong, Hoffman Estates, Illinois

Ingredients

1/2 cup mayonnaise
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce, optional
1/8 teaspoon pepper
SHRIMP CORN CAKES:
1/2 cup chopped onion (about 1 small)
1 tablespoon oil plus additional for frying, divided
2 garlic cloves, minced
1/2 pound uncooked peeled and deveined shrimp, finely chopped
3/4 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cream-style corn
1 cup whole kernel corn
1 large egg, lightly beaten

Directions

In a small bowl, combine the first 7 ingredients. Cover and chill until serving.
In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat.
In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened.
Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.

Nutrition Facts

1 corn cake with 1 teaspoon sauce: 109 calories, 7g fat (1g saturated fat), 22mg cholesterol, 183mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 3g protein.

Feel free to add hot sauce to the dip that accompanies these savory corn cakes. —Katty Chiong, Hoffman Estates, Illinois

Recipe Creator