10Prep Time Minutes
22Total Time Minutes
15Number of Ingredients
In bowl, combine shrimp, crabmeat, green onions, cilantro, ginger, garlic, VH® Soya Sauce, egg and 1/2 cup (125 mL) of the breadcrumbs. Shape into 10 patties.
Place remaining breadcrumbs in shallow bowl. One at a time, dip each patty into breadcrumbs, until well coated on both sides.
Heat oil in large non-stick skillet set over medium-high heat. In batches, fry shrimp cakes until golden, about 3 minutes per side.
Sauce: In small bowl, stir together all sauce ingredients. Serve with hot cakes.
The key to this recipe is to not chop the shrimp too finely. Leave it a bit chunky so that you get a tender morsel of shrimp in every bite!
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