For Patties:
1 1/4 lb raw shrimp
1 t Chinese chili paste (or Vindaloo for hotter)
3 garlic cloves
1 1/2 t shallots
1/2 t coconut extract
1 t lemon grass (or lemon zest)
juice of 1 lime
sea salt to taste
ground almonds
For Sauce:
1 3/4 t sesame oil
1 t peanut butter
2 t rice vinegar (not seasoned)
1/2 t grated ginger
2 minced garlic cloves
1/4 t Chinese chili paste (or Vindaloo)
2 pkts Splenda
1 1/2 tbl light soy sauce
For Patties: Peel & process shrimp in food processor
Pulse in rest of ingredients for patties. Form into 1 oz balls. Flatten slightly & roll in ground almonds. Spray pan with Pam (or other type spray). Cook patties until cooked through & almonds are browned – turning once.
For Sauce: Mix all ingredients well and allow to chill.
Drizzle sauce over patties or mix with 1 1/3 cup finely shreaded, blanched & drained jicama (instead of rice noodles!)
serves 4
