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2 cups cooked jasmine rice, cold
½ lb. cooked shrimp, peeled, de-veined and chopped
½ lb. cooked crab meat
½ cup heavy cream
1 tsp. salt
¼ tsp. pepper
2 tbsp. butter
½ cup red bell pepper, diced
½ cup onion, finely chopped
1 clove garlic, minced
¼ cup scallions, thinly sliced
½ lb. finely shredded coconut, unsweetened and unsalted
Coconut-Lime Sauce (see below)
cilantro sprigs, for garnish
In a large mixing bowl mix together the rice, shrimp and crab. Beat the eggs and the cream together and then add them to the rice mixture; mix well and add the salt and pepper. In a large sauté pan melt butter, then sauté the onion and bell pepper until the onion is translucent. Add garlic and sauté one minute longer; remove pan from heat and cool slightly. Add onion mixture and scallions to rice mixture; mix well. Put coconut into a large shallow dish. Place balls of rice mixture into coconut and bread lightly. Use about ½ cup of rice mixture to make large cakes, walnut-sized amounts for smaller cakes. Preheat a large non-stick sauté pan over medium-high heat. Lightly brush pan with salad oil and cook cakes 4 to 5 minutes per side or until nicely browned and cooked through. Place finished cakes onto a sheet pan covered with paper towels, then put in a warm oven until all are finished. To serve, place hot cakes onto warm serving plates, pour a small amount of sauce over the top and garnish with fresh cilantro leaves. Makes 10 to 12 large cakes or 24 to 30 small cakes.
2 tbsp. butter
½ cup onion, minced
1 14 oz. can coconut milk (unsweetened)
1 tbsp. ginger, minced
1 tsp. lime zest juice of two limes ½ cup scallions, finely sliced ½ cup cilantro, finely chopped salt and pepper, to taste
In a large sauté pan, melt butter over medium heat. Add onion and cook until translucent. Now add coconut milk and simmer until onions are soft. Add all remaining ingredients and use immediately or scallions and cilantro will discolor from the lime juice. Makes about 2 cups sauce.