Steamed Shrimp Cakes With Dipping Sauce - cooking recipe

Ingredients

3 lbs shrimp, peeled, deveined
1/3 cup cilantro leaves
2 None kaffir lime leaves, finely shredded
2 cloves garlic, crushed
5 None pieces fresh ginger, finely grated
1 None stalk lemongrass, white part only, finely chopped
1 None small fresh red chili, finely chopped
None None sliced green onion, lime wedges, to serve
None None Dipping Sauce
1/3 cup fresh lime juice
1 tbsp fish sauce
2 tsp peanut oil
1 None small fresh red chili, deseeded, finely chopped
2 tsp brown sugar

Preparation

Process shrimp, cilantro, kaffir lime leaves, garlic, ginger, lemongrass and chili in a food processor until well combined. Use wet hands to shape mixture into 12 patties.
In a wok, bring 2 inches of water to a boil over high heat. Line 2 bamboo steamer baskets with parchment paper. Divide shrimp cakes between baskets. Stack, cover with lid and place over water. Reduce heat to medium and steam for 4-5 mins. Remove baskets, swap and re-cover. Check water level and steam for a further 4-5 mins, until cakes are cooked.
Combine all dipping sauce ingredients in a small serving bowl.
Serve warm shrimp cakes with dipping sauce, green onions and lime wedges.