E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Sesame Shrimp Corn Cake Toasts With Warm Asian Slaw Chera Little | April 13, 2020 Chera Little competed in the 2019 Lodge National Cornbread Cook-off with this creative recipe. Build flavors with each step when you make these Japanese-inspired savory corn cakes for a fun dinner in. Level Advanced Prep Time 30 minutes Cook Time 10-15 minutes Serves 6-8 Cook it With Our Classic Cast Iron Skillets Ingredients Sauce 1/4 cup low sodium soy sauce 1/4 cup sweet chili sauce 1 tablespoon smooth peanut butter, preferably organic 1/2 tablespoon chili garlic sauce 2 teaspoons mirin 1 teaspoon sriracha sauce 1 teaspoon lime juice 1 teaspoon rice wine vinegar 1 teaspoon fresh ginger, grated 1/2 fresh garlic, grated 1/2 teaspoon fish sauce Slaw 4 cups purple cabbage, julienned and cut in half 1 cup napa cabbage, julienned and cut in half 1/2 cup shredded carrots 1/4 cup green onions, sliced 1/4 cup cilantro leaves 1 teaspoon kosher salt 1 teaspoon course black pepper Corn Cakes 2 packages Martha White Buttermilk Cornbread & Muffin Mix 1 cup milk 2 eggs, whisked 4 teaspoons brown sugar 2 teaspoons kosher salt 3/4 cup diced jalapenos 3/4 cup sliced green onion 1/3 cup fresh cilantro leaves, roughly chopped 4 teaspoons fresh ginger, grated 4 teaspoons fresh garlic, grated 1/2 cup sriracha chili sauce vegetable oil for frying Shrimp Spread 9 ounces large, pre-cooked frozen shrimp, peeled, deveined, and defrosted 1/4 cup diced jalapeno peppers 1 egg white 1 tablespoon chili garlic sauce 2 teaspoons fresh squeezed lime juice 1 teaspoon fresh ginger, grated 1 teaspoon fresh garlic, grated 1 teaspoon fish sauce 1/2 teaspoon kosher salt 1/4 cup sliced green onions, thinly sliced 1/4 cup fresh cilantro leaves, roughly chopped 1/3 cup black sesame seeds vegetable oil for frying Toppings 1/3 cup vegetable oil 6 ounce package rice vermicelli noodles 1 tablespoon sea salt 1 1/2 teaspoons toasted sesame oil 3 tablespoons black sesame seeds 1/2 cup peanuts with skin, coarsely ground 1/2 cup japanese style peanuts (cacahuates) - optional Directions 1. Blend the first 11 ingredients for the sauce in a small mixing bowl and set aside. 2. In a large bowl, mix the cabbages, carrots, onion, cilantro, salt, and pepper. Set aside. 3. In a medium size bowl, whisk the cornbread mix, milk, eggs, sugar, and salt. Stir in the jalapeños, green onion, cilantro, ginger, and garlic. 4. Add enough oil to a 12 inch skillet to coat the bottom. Heat over medium high. Drop a 1/4-cup amount of the mixture into the oil, shaping with spatula into a circle—make sure not to overcrowd. Use a toothpick to swirl in a little sriracha sauce and fry until golden brown on each side, about 3 minutes per side. Add more oil as needed and cook until all batter is used up. 5. Add 1 tablespoon prepared sauce and the next 9 ingredients to a food processor. Pulsate until smooth. Add 3/4 cup of prepared coleslaw and pulsate a few times. Remove to a medium-sized bowl and stir in the green onions and cilantro. Spread 1 1/2-2 tablespoons of shrimp mixture on each corn cake, sprinkle with sesame seeds, and press down a bit. Add enough vegetable oil to the same cast iron skillet, coating the bottom. Bring to medium-high heat and cook cakes spread-side down until golden brown, about 4 minutes. Repeat process until all the cakes are cooked. Cover and keep warm. 6. Meanwhile, heat 1/3 cup vegetable oil in a small saucepan. When shimmering, drop a test noodle; should expand if oil is hot enough. Add the remaining noodles. Remove from oil once they expand, shake on salt and set aside. 7. Add olive oil to same cast iron skillet and sauté the slaw over medium heat 4-5 minutes, or until just softened. Drizzle with sesame oil. Taste and add more salt and pepper if needed. 8. Equally plate 2 corn cake toasts on a bed of slaw, surrounded by the fried noodles. Sprinkle dishes with sesame seeds and peanuts. Drizzle on the sauce and serve. Pro Tip: If more spice is preferred, replace the jalapeño peppers with half that amount of serrano peppers. The japanese cacahuates (coated peanuts) can be found in most grocery store's ethnic sections or online. Contributed By: Chera Little Chera Little from Cedar Creek, Texas, competed in the 2019 Lodge National Cornbread Cook-off with this recipe. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Sesame Shrimp Corn Cake Toasts With Warm Asian Slaw Chera Little | April 13, 2020 Chera Little competed in the 2019 Lodge National Cornbread Cook-off with this creative recipe. Build flavors with each step when you make these Japanese-inspired savory corn cakes for a fun dinner in. Level Advanced Prep Time 30 minutes Cook Time 10-15 minutes Serves 6-8 Cook it With Our Classic Cast Iron Skillets Ingredients Sauce 1/4 cup low sodium soy sauce 1/4 cup sweet chili sauce 1 tablespoon smooth peanut butter, preferably organic 1/2 tablespoon chili garlic sauce 2 teaspoons mirin 1 teaspoon sriracha sauce 1 teaspoon lime juice 1 teaspoon rice wine vinegar 1 teaspoon fresh ginger, grated 1/2 fresh garlic, grated 1/2 teaspoon fish sauce Slaw 4 cups purple cabbage, julienned and cut in half 1 cup napa cabbage, julienned and cut in half 1/2 cup shredded carrots 1/4 cup green onions, sliced 1/4 cup cilantro leaves 1 teaspoon kosher salt 1 teaspoon course black pepper Corn Cakes 2 packages Martha White Buttermilk Cornbread & Muffin Mix 1 cup milk 2 eggs, whisked 4 teaspoons brown sugar 2 teaspoons kosher salt 3/4 cup diced jalapenos 3/4 cup sliced green onion 1/3 cup fresh cilantro leaves, roughly chopped 4 teaspoons fresh ginger, grated 4 teaspoons fresh garlic, grated 1/2 cup sriracha chili sauce vegetable oil for frying Shrimp Spread 9 ounces large, pre-cooked frozen shrimp, peeled, deveined, and defrosted 1/4 cup diced jalapeno peppers 1 egg white 1 tablespoon chili garlic sauce 2 teaspoons fresh squeezed lime juice 1 teaspoon fresh ginger, grated 1 teaspoon fresh garlic, grated 1 teaspoon fish sauce 1/2 teaspoon kosher salt 1/4 cup sliced green onions, thinly sliced 1/4 cup fresh cilantro leaves, roughly chopped 1/3 cup black sesame seeds vegetable oil for frying Toppings 1/3 cup vegetable oil 6 ounce package rice vermicelli noodles 1 tablespoon sea salt 1 1/2 teaspoons toasted sesame oil 3 tablespoons black sesame seeds 1/2 cup peanuts with skin, coarsely ground 1/2 cup japanese style peanuts (cacahuates) - optional Directions 1. Blend the first 11 ingredients for the sauce in a small mixing bowl and set aside. 2. In a large bowl, mix the cabbages, carrots, onion, cilantro, salt, and pepper. Set aside. 3. In a medium size bowl, whisk the cornbread mix, milk, eggs, sugar, and salt. Stir in the jalapeños, green onion, cilantro, ginger, and garlic. 4. Add enough oil to a 12 inch skillet to coat the bottom. Heat over medium high. Drop a 1/4-cup amount of the mixture into the oil, shaping with spatula into a circle—make sure not to overcrowd. Use a toothpick to swirl in a little sriracha sauce and fry until golden brown on each side, about 3 minutes per side. Add more oil as needed and cook until all batter is used up. 5. Add 1 tablespoon prepared sauce and the next 9 ingredients to a food processor. Pulsate until smooth. Add 3/4 cup of prepared coleslaw and pulsate a few times. Remove to a medium-sized bowl and stir in the green onions and cilantro. Spread 1 1/2-2 tablespoons of shrimp mixture on each corn cake, sprinkle with sesame seeds, and press down a bit. Add enough vegetable oil to the same cast iron skillet, coating the bottom. Bring to medium-high heat and cook cakes spread-side down until golden brown, about 4 minutes. Repeat process until all the cakes are cooked. Cover and keep warm. 6. Meanwhile, heat 1/3 cup vegetable oil in a small saucepan. When shimmering, drop a test noodle; should expand if oil is hot enough. Add the remaining noodles. Remove from oil once they expand, shake on salt and set aside. 7. Add olive oil to same cast iron skillet and sauté the slaw over medium heat 4-5 minutes, or until just softened. Drizzle with sesame oil. Taste and add more salt and pepper if needed. 8. Equally plate 2 corn cake toasts on a bed of slaw, surrounded by the fried noodles. Sprinkle dishes with sesame seeds and peanuts. Drizzle on the sauce and serve. Pro Tip: If more spice is preferred, replace the jalapeño peppers with half that amount of serrano peppers. The japanese cacahuates (coated peanuts) can be found in most grocery store's ethnic sections or online. Contributed By: Chera Little Chera Little from Cedar Creek, Texas, competed in the 2019 Lodge National Cornbread Cook-off with this recipe. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
