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).

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

1. In a small bowl, combine the first 7 ingredients. Cover and chill until serving.
2. 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.
3. 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.
4. 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.