Hoisin Shrimp Cakes with just a tad of Jalapeno

Crunchy on the outside, Sweet from the Hoisin sauce on the inside and just a tad of a kick from the jalepeno.  Jackie had asked for some more shrimp.  She also really likes Hoisin sauce.  It is often called a Chinese BBQ sauce, but it is Sugar and Soy beans based, as opposed to tomato or vinegar based.  If you have ever had Peking Duck, you have had Hoisin sauce.  Known for it's sweet taste more than for it's ever so slight kick.  Hoisin is Jackie's condiment of choice for shrimp.


So, I pondered and researched and came up with this recipe.  A great little recipe that came together fast and Jackie loved.  And, BTW, made a great sandwich for her lunch the next day.


Here's what I did...

1 pound Shrimp (minced, I ran it through my mini chopper)
1 and 1/2 cups Butter Crackers (OK, Ritz brand) mashed into crumbs
1/2 cup Mayo
1/2 cup Hoisin Sauce
1 Jalapeno, diced small
2 TBS red Onion, diced small
3 cloves Garlic, Minced
1/4 cup Parmesan Cheese
2 Eggs


Enough Canola Oil to fry in 1/2 inch in a Frying Pan


And once you have everything minced, diced and crushed,just add everything together, form into patties and fry in the oil...

The sugar in the Hoisin sauce burns quickly (see the char on the patties.  I had my oil a little cooler than I would have normally fried them in, and they still burned a bit.  Just added to the crunchy, and did not interfere with the wonderful total flavor of the cakes.  For a simple little shrimp cake, there are quite a lot of flavors happening, and they all shined!


Jackie loved it!


I served it on a bed of Caribbean Salsa, along side an Orange Salad that I will be blogging about tomorrow for my Two for Tuesday. "REAL FOOD" post.  I ended up making the salad two different ways, and will cover them both then... 


See you tomorrow, You DON'T WANT TO MISS THAT POST!
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