Best Chili Lime Cream Sauce Recipes

SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE

Steps:

• Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
• Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

CHILI-LIME CREAM SAUCE

Steps:

• Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
• *Available in the Asian foods section of many supermarkets and at Asian markets.

SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE

Steps:

• To make the Cakes: Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.).
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
• Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
• Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.
• For the sauce: Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
• *Available in the Asian foods section of many supermarkets and at Asian markets.

SALMON CAKES WITH CHILI LIME CREAM SAUCE

Steps:

• Heat 1 tbs oil in a separate pan and saute onions for 3-4 minutes or until tender. In a medium bowl, stir together the bread crumbs, salmon, sauteed onion and cilantro. In a small bowl whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture and if it seems dry, stir in a little more until the salmon mixture will stick together in patties. Heat the oil in a large skillet over medium high heat. Form the salmon mixture into 4 inch patties. Fry patties for about 4 minutes per side or until golden brown. Serve with sauce drizzled over plus extra for dipping.

SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE

Steps:

• Coarsely chop shrimp, egg, and green onion in food processor. Mix in lime juice, mustard, cilantro, pepper sauce, salt, and pepper. Pulse to mix well. Add 1 cup of Japanese bread crumbs and pulse to blend.
• Make twelve 3-inch cakes and roll in remaining bread crumbs. Put on waxed paper lined cookie sheet and refrigerate for 10 minutes (can make 4 hours in advanced).
• Heat 2 Tbsp. peanut oil in heavy large skillet and fry cakes until golden brown (about six minutes). Add more oil as needed.
• Meanwhile make Chili-Lime Cream Sauce:
• Combine first 4 ingredients in sauce pan. Bring to a boil and reduce mixture by half (about 3 minutes).
• Add cream and reduce to half. Reduce heat to low and add chili garlic sauce. Add butter one piece at a time, whisking until one piece of butter is melted before adding the next piece in.
• Spoon 3 Tbsp. Chili-Lime Cream Sauce on plate with 2 cakes and serve.