Asian Shrimp and Pork Patties Recipe

"These are extremely easy to make; and are perfect for parties - a wonderful Asian flavor. I like these served on mini rolls, like the 'King Hawaiian Rolls,' they have a little sweetness which is really nice; but, a nice brioche bread or any dinner roll would also work. You can also serve a couple over a bed of greens for a lighter dinner (see my easy vinaigrette below); or make them as meatballs and serve as an appetizer. I serve these with a sweet chili sauce as the condiment or dipping sauce; but, you could always use your favorite Asian sauce."

Step by Step Method

Step 1

Shrimp ... If the shrimp are frozen, make sure to drain in a colander, so they are not setting in water as they thaw; and, it is important to thaw in the refrigerator, not on the counter. Then, add the shrimp to a food processor and pulse until you get a coarse grind (similar to the consistency of the pork).

Step 2

Base ... Add the egg, soy sauce, sesame and vegetable oil, garlic, ginger, pepper, and corn starch to a large bowl and mix to combine. Then add the shrimp, scallions, and carrots and mix well. Finally, add in the pork and gently mix, trying not to over mix. Over mixing can cause the patties to be tough. Cover and refrigerate 30 minutes.

Step 3

Patties ... I prefer to make these as mini patties for sliders; but, if you are counting carbs ... serve over a bed of greens with a light vinaigrette. And, these make fantastic meatball appetizers for parties or potlucks. Form your patties or meatballs, press some of the sesame seeds on 1 side of the patty, or the top of the meatball; then, place on a baking sheet lined with parchment paper or foil and refrigerate another 30 minutes to firm up. You can make these ahead of time, but with the seafood, I suggest cooking them the same day.

Step 4

Cook ... I prefer to use a grill pan if I made patties, and a saute pan if I made meatballs. Brush or spray a grill pan with oil and bring to medium high heat. Add the patties (sesame seed side down) and cook 2-3 minutes on the first side; flip, then cook another 3-4 minutes on the second side. The cooking time will vary depending on how big the patties are. If making meatballs; add the oil to a saute pan (non- stick is preferred) and bring to medium high heat. Add the meatballs, once again, sesame seed side down first. Cook until golden brown, flip and cook until brown on all sides, about 5-8 minutes. Again, this is based on walnut sized meatballs.

Step 5

Serve ... As a slider, over a bed of green; or, serve as an appetizer - they are delicious. Garnish with some scallions, and Sweet Chili Sauce which is my favorite condiment or dipping sauce. ENJOY!

Step 6

Now, if serving these over a salad ... use a mix of greens, along with diced cucumber, red onion, and water chestnuts; toss with my favorite Asian vinaigrette and top the the patties. This is my simple Asian vinaigrette: 2-3 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 tablespoon soy sauce, 1 teaspoon sugar (more or less to taste); simply whisk together and serve.

Tips

No special items needed.

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SeeFoodSal

These are such gems! I bet I have made them 30 times in the past 4-5 years and every time they are enjoyed so much. They are great on french bread with lettuce and Thai Sweet Chili Sauce. Also great with Asian dipping sauce. One special recipe for us!