1 pound of raw, wild shrimp or spot prawns peeled and deveined, finely chopped
1 small red bell pepper, finely minced
3 medium green onions, finely minced
1/3 cup finely minced cilantro leaves
2 medium garlic cloves, finely minced
1 large egg, beaten
1 cup + 1/2 cup panko bread crumbs
2 teaspoons of salt
Ultra Premium, High Phenol Ultra Premium Extra Virgin Olive Oil for frying
Heat 1 " of Ultra Premium olive oil in a heavy, wide frying pan over medium-high heat to 350 degrees on a deep fry thermometer.
In a medium bowl, mix together all of the ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes. Place the panko crumbs in a wide dish. Portion the cakes evenly into four patties and coat thoroughly with the reserved panko break crumbs.
Fry the cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked thorough.
Recipe from Veronica Foods