SHRIMP CORN CAKES WITH SOY MAYO

Shrimp Corn Cakes With Soy Mayo image

Provided by Lavender Lynn

Time 50m

Yield 24 cakes

Number Of Ingredients 20

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
1/2 cup onion, chopped (about 1 small)
1 tablespoon oil, plus additional divided (for frying)
2 garlic cloves, minced
1/2 lb shrimp, finely chopped, uncooked peeled and deveined
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 egg, lightly beaten

Steps:

In a small bowl, combine the first seven ingredients. Cover and chill until serving.
In a large 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.
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.
In an electric skillet, heat 1/4 inches of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve with sauce. Sauce makes 1 Cup.