Appetizers

Red Rice Shrimp Cakes

These shrimp cakes doesn’t skimp on flavor! Once cooked, combine savory Organic California Red Jasmine Rice with sweet coconut milk and spicy curry paste. Then mix in roughly chopped shrimp and basil. Form into rice patties, coat with panko, and it’s time to fry!

Minutes

Servings

cake

170

Calories

Ingredients

1

cup

Organic California Red Jasmine Rice suggested substitutions
1 ³⁄₄

cups

Water
16

oz

Shrimp, peeled, roughly chopped
2

tbsp

Green Curry Paste
2

tbsp

Coconut Milk
2

tbsp

Thai Basil, chopped
1

tbsp

Fish Sauce
1

tbsp

Sugar
1

Egg
Panko Bread Crumbs
Oil for frying

Nutrition Facts

Serving Size: 1 cake

Serves: 12

Amount Per Serving
Calories:		170
% Daily Value*
Total Fat: 3.5g		4%
	Saturated Fat: 1g
Cholesterol: 70mg		23%
Sodium: 360mg		16%
Total Carbohydrate: 28g		10%
	Dietary Fiber: 2g	7%
	Sugars: 1g	2%
Protein: 8g		16%

Instructions

In a small saucepan, bring the rice and water to a boil. Once boiling, reduce the heat to low and simmer for 45 minutes and let steam for 10 minutes.
In a large bowl add and mix together the rice, coconut milk, curry paste, fish sauce, sugar and egg.
Roughly chop the shrimp and basil and add to the mixture.
Heat oil for frying to 350 degrees. Form mixture into a small patty, coat with panko and fry until golden brown, approximately 3 minutes.