Shrimp Corn Cakes with Soy Mayo
Feel free to add hot sauce to the dip that accompanies these savory corn cakes. —Katty Chiong, Hoffman Estates, Illinois
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon ketchup
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon hot pepper sauce, optional
- 1/8 teaspoon pepper
- SHRIMP CORN CAKES:
- 1/2 cup chopped onion (about 1 small)
- 1 tablespoon oil plus additional for frying, divided
- 2 garlic cloves, minced
- 1/2 pound uncooked peeled and deveined shrimp, finely chopped
- 3/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cream-style corn
- 1 cup whole kernel corn
- 1 large egg, lightly beaten
Reviews
My husband made these, but doubled the shrimp. He just loved this recipe and it's a keeper.
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Great recipe usually serve these with chicken andouille gumbo featured in same issue of taste of home. Not a big fan of soy sauce have not tried mayo. These really don't need a sauce taste good plain.
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These were AMAZING! Such incredible flavor and these cakes really are excellent with the soy mayo. I have even used some of the leftover soy mayo as a spread to jazz up turkey sandwiches.
Made this for father's day and my husband and father really enjoyed it...came back for third and fourths!!!!
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Amazing. Like being at the State Fair only better: No crowds. I will make this again for friends.