ingredients
makes 30
1 pound cooked shrimps
1 tablespoon light olive oil
2 jalapeno chillies, seeded and finely chopped
1 teaspoon ground cilantro
4 spring onions, finely chopped
3/4 ounce fresh cilantro leaves, chopped
4 1/2 ounce can corn kernels, drained
4 1/2 ounce can creamed corn
1 egg, lightly beaten
1/3 cup sour cream
2 1/2 cups fresh breadcrumbs
oil, for shallow-frying
Lime mayonnaise
2 egg yolks
1 clove garlic, crushed
1/3 cup vegetable oil
1/3 cup olive oil
2 tablespoons lime juice
1 small green chilli, finely chopped
method
1. Peel, devein and finely chop the shrimps. Heat the oil in a pan over medium heat. Add the chilli, ground cilantro and spring onion and fry for 2 - 3 minutes, until soft and fragrant. Remove the pan from the heat and add the fresh cilantro, shrimps, corn kernels and creamed corn. Mix, then transfer to a bowl.
2. Add the egg, sour cream and 1 cup of breadcrumbs, mix and season, to taste. Cover and refrigerate for 2 hours.
3. Shape level tablespoons of mixture into patties. Coat all over with the remaining breadcrumbs and refrigerate for another 30 minutes.
4. Heat 3/4 inch oil in a large frying pan and cook the patties in batches for 3 - 4 minutes each side, or until golden brown. Drain on crumpled paper towels.
5. For the lime mayonnaise, combine the egg yolks and garlic in a bowl. Slowly add the vegetable oil, one drop at a time, whisking continuously to form a smooth mixture. When all the vegetable oil has been added, slowly add the olive oil in a thin stream, whisking continuously. Add the lime juice and chilli and mix well. Season well with salt and pepper and refrigerate, covered, until needed. Serve with the chilli shrimp and corn cakes.
The corn cake mixture is very soft and needs gentle handling. To make the cakes firmer, freeze for 30 minutes. To save time, buy whole egg mayonnaise and stir in some grated lime rind, chopped chilli and garlic.
