Shrimp Corn Cakes with Soy Mayo
Crispy, golden, and bursting with flavor, these Shrimp Corn Cakes with Soy Mayo are a delightful fusion of savory seafood and comforting corn. Perfectly seasoned shrimp and sweet corn kernels take center stage, folded into a light and fluffy batter made with cornmeal for an irresistible crunch. Pan-fried to golden perfection, these cakes are served with a zesty soy mayo dipping sauce, blending creamy mayo, umami-rich soy sauce, fresh lime juice, and a kick of chili sauce for a tangy and slightly spicy finish. Ready in just 35 minutes, this easy yet gourmet recipe is ideal as an appetizer, light lunch, or party snack. Pair these savory cakes with a crisp salad or enjoy them on their own for a flavorful treat that's sure to impress!
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Recipe Information
Ingredients
- 250 grams Shrimp, peeled and deveined
- 150 grams Corn kernels (fresh, frozen, or canned)
- 100 grams All-purpose flour
- 50 grams Cornmeal
- 1 teaspoon Baking powder
- 1 large Egg
- 120 milliliters Milk
- 2 stalks Green onion, finely chopped
- 1 clove Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 60 milliliters Vegetable oil (for frying)
- 150 grams Mayonnaise
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Chili sauce or sriracha (optional)
Instructions
Finely chop the shrimp into small pieces and set aside.
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and black pepper.
In a separate bowl, whisk the egg and milk together. Slowly pour the wet ingredients into the dry ingredients while mixing until a smooth batter forms.
Fold in the shrimp, corn kernels, green onion, and minced garlic into the batter until combined.
Heat the vegetable oil in a large skillet over medium heat. When the oil is hot, drop spoonfuls of batter into the skillet, flattening each slightly to form small cakes.
Cook the cakes for about 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and drain on a paper towel-lined plate.
For the soy mayo, mix the mayonnaise, soy sauce, lime juice, and chili sauce (if using) in a small bowl. Adjust seasoning to taste.
Serve the shrimp corn cakes warm, drizzled with the soy mayo or with the sauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 440 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
