| Ingredients: 1 Pound(s) peeled and cooked shrimp, small 2 finely minced scallions 1/2 Cup(s) plus more for dredging coconut, dessicated 1 Tablespoon(s) finely chopped cilantro 1/2 Teaspoon(s) grated ginger 4 Tablespoon(s) Mary's oil blend 1 Cup(s) sweet-and-sour soy sauce |
Directions:
Pat shrimp dry, place in a blender, and pulse until a paste is formed. Add scallions, cilantro, coconut, and ginger and pulse until blended. Form shrimp mixture into 12 small cakes. Spread coconut for dredging on a large plate. Warm oil blend in a large skillet over medium heat. Dredge shrimp mixture in coconut and fry gently until golden brown, about 5 minutes on each side. Serve with Sweet-and-Sour Soy Sauce. |