THAI SHRIMP AND SCALLOP CAKES WITH CUCUMBER RELISH

THAI SHRIMP AND SCALLOP CAKES WITH CUCUMBER RELISH image

Yield Makes 12 - 3 inch cakes or 24 appetizer sized cake

Number Of Ingredients 23

1 lb. shrimp, peeled
1 lb. scallops
2 cloves garlic, peeled
3 scallions, tops removed
1/4 lb. green beans, ends removed
1 jalapeno pepper, seeded
2 eggs
1 t. ground cumin
1/2 t. good curry powder
1/2 t. Thai chli sauce (or more if you like it spicier)
1/4 c. Thai fish sauce
4 T. cornstrach
3/4 t. sugar
Good grind black pepper
3 T. fresh coriander leaf or basil leaf
3 c. peanut oil for frying
Cucumber relish:
1 cucumber, cut in half lengthwise and seeded
1 t. salt
2 T. white vinegar
2 T. sugar
3 T. chopped onion or scallion
1 jalapeno pepper, seeded and thinly sliced

Steps:

Preparation of the cakes: Place the srimp, scallops, garlic, scallions, and green beans in the bowl of a food processor. Pulse to grind into a coarse paste. Add the jalapeno, eggs, cumin, curry, chili sauce, fish sauce, cornstrach, sugar, pepper and coriander leaf. Process utnil the ingredients are blended. Form the mixture into 3 inch patties and place on a platter covered with waxed or parchment paper. Cover and refrigerate for 30 minutes. The patties can be form up to a day before frying. Pour one inch of oil into a heavy skillet. Heat to 365 degrees. Place no more than 5 paties in the pan (do not let touch or overcrowd). Cook the patties utnil they are golden brown, about 3 minutes per side. Remove to a paper towel lined platter. Serve hot with the cucumber relish and garnish with coriander leaves. Cucumber Relish Cut the cucumber into small pieces and place in a bowl. Sprinkle with the salt and let sit at room temperature for 10 minutes. Drain off the liquid. Add the remaining ingredients and toss. Add salt as needed. The relish can be made up to 2 days before serving.