Rock Shrimp Cakes with avocado and tomatillo salsa from The Hog Island Book of Fish & Seafood: Culin
Crisp fried rock shrimp cakes and bright green salsa are a brilliant combination. This salsa is also terrific on grilled and roasted fish. The cakes take on extra flavor with the optional dried shr...
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Ingredients
- 1½ cups (120 g) panko (Japanese bread crumbs)
- 2 teaspoons ground dried shrimp (optional)
- 2 teaspoons white wine Worcestershire
- 1 large egg, beaten
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons minced green onion
- Hot sauce
- Avocado and Tomatillo Salsa
- 2 cups (80 g) mixed salad greens
- Fresh cilantro sprigs, for garnish
- Savory sprouts, such as sunflower or daikon, for garnish (optional)
- Kosher salt
- freshly ground pepper
- 2 tablespoons or so clarified butter or olive oil
- 1 pound (455 g) raw rock shrimp
- ¼ cup (60 ml) dry white wine
- 1 teaspoon dry mustard
- 5 tablespoons (75 ml) mayonnaise
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