Original shrimp cutlets with sesame seeds. Three recipes for original shrimp cutlets Shrimp cutlets Asian cuisine
Yes - and a wonderful salad!
Products for 6 servings
- 200 g salmon fillet - frozen product
- 200 g peeled boiled shrimp for a budget option frozen product
- 500 g potatoes
- 1 fresh red chili
- 2 lemons
- 75g ciabatta or plain stale white bread
- olive oil
- 2 tbsp wheat flour
- 1 head lettuce (iced)
- 1 cucumber
- 4 medium ripe tomatoes
1 tbsp Cajun seasonings (you can mix it yourself "for lack of ...)
Cajun Seasoning:
1 tbsp dry thyme
1 tbsp ground black pepper
1 tbsp dry onion (ground)
1–2 tbsp marjoram
1-2 dry garlic (ground)
1-2 salts
1–3 tbsp paprika (sweet)
1 tbsp dry hot pepper(cayenne)
more -
- 15 g fresh dill
*** or 1 tsp dry dill
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- 6 tsp grated horseradish
Master class by Jamie Oliver How to cook fishcakes with shrimp
Delighted with these cutlets - they turn out soft inside and with a crispy crust.
And the spices spice up...
In addition, an amazing salad - yes with horseradish, incomparable taste!
1. Fish and seafood
You have to defrost properly.
Fish and shrimp should be placed overnight in the refrigerator, on the bottom shelf in a sealed container.
Remove skin from salmon.
And cut the fish into roughly equal pieces.
2. Potato
Clean and cut into large pieces.
Put in salted boiling water.
Boil until done.
Drain the water and mash well.
3. Cutlets
To neutralize the chili - that is, remove the seeds, and chop finely.
Add to minced meat - also a pinch of salt, pepper and finely grated zest from 1/2 lemon.
Mix thoroughly, divide into 6 parts and form cutlets 1.5 cm thick.
Grind dry bread with Cajun seasoning and olive oil in a food processor to get crumbs.
Pour onto a plate.
Mix the flour with 2 tablespoons of water to make a paste, then brush the fish cakes on one side with a brush.
Gently put the greased side on the breadcrumbs and press down a little - then grease the other side with a brush
- and do the same: in crackers! in crackers!
Cover the cutlets with cling film and refrigerate for 30 minutes.
Preheat oven to 200°C.
Bake fish cakes for 20 to 30 minutes - until crispy, until tender.
4. Salad
Cut lettuce, cucumber, tomatoes and dill - season with vinegar, olive oil and a pinch of salt and pepper.
Prepare cucumber pappardele. Wash the cucumbers and use a vegetable peeler to cut into wide longitudinal plates.
Put the cucumber strips on a sieve, sprinkle with salt and place in a bowl of a suitable size. In 10 minutes. Rinse cucumbers with cold water and pat dry. Put them in a salad bowl, add lemon juice, soy sauce and pepper. Mix and refrigerate.
Pass shrimp through a meat grinder. Peel and chop the onion. Wash the pepper and chop very finely, removing the core.
Heat up in a skillet 1 tbsp. l. oil and sauté the onion, 5 minutes. Add pepper and cook over medium heat, stirring, 8 minutes. Remove from heat, add chopped herbs, stir, transfer to a bowl and let cool.
Add minced shrimp, breadcrumbs and egg to vegetables. Season with salt and pepper. Mix well.
Divide minced meat into 6 parts. Dust your hands with flour and mold each part into a cutlet. Place on a tray, sprinkle with flour and refrigerate for 10 minutes. Heat the remaining oil in a frying pan, fry the cutlets, 4 minutes each. from each side. Serve with cucumbers.
How to cook shrimp patty at home. What ingredients to add to minced meat for juiciness fish cakes- advice from professionals. Step by step recipes with a photo of shrimp cutlets: with crab, squid and with the addition crab sticks.
Seafood meatballs are delicacy dishes that are not found in every everyday menu. Able to bring a significant variety to the usual diet, they will forever win the hearts of seafood lovers.
Features of the selection and preparation of minced shrimp
Fresh crustaceans from the ocean are perishable. They can only be prepared on the day of the catch. Therefore, when you see a chilled product in a store, you should not buy it. He definitely passed heat treatment and was urgently defrosted. As a rule, after this there is a minimum of useful substances.
Important: when choosing frozen shrimp, you need to give preference to individuals in shells. If the crustaceans smell of ammonia, they are spoiled.
The only way to properly defrost shrimp before processing is to put them in a container and put them under a low stream. cold water. All other options - in the microwave, in a natural way in a warm room, immediately thrown into boiling water - will deprive the product of most of its individual taste qualities.
It will turn out much tastier if you cook with the shell, and only then clean it. But it should be borne in mind that the natural protection of the crustacean also protects it from excess salt.
A simple way to visually determine the degree of readiness of the shrimp: if it is straight, then undercooked, rolled in the form of a "C" - in the right condition, and twisted completely - overcooked.
For crustaceans without a shell, 1 tbsp is enough. salt per 1 liter of water. Unpeeled will need 1.5 tbsp. flavor additive for the same amount of liquid.
Sequencing:
Most fans of this product do not like to interrupt anything original taste. But those who prefer experiments with food add spices to the water before lowering the shrimp into the boil. Spices that emphasize the qualities of the main product: dill, cloves, allspice, laurel, garlic, ginger or lemon juice.
Shrimp cutlets: a simple recipe with a photo
Not always delicious meals consist of expensive and rare ingredients. Sometimes a set of ordinary additives is enough to create a unique combination of taste and demonstrate your favorite product from a new perspective.
Important: before eating shrimp cutlets, you should make sure that the body reacts normally to these crustaceans. Seafood is one of the most common types of allergens. Therefore, one must be careful with them if there was no previous experience.
Cooking time: 35 minutes
Servings: 1
Energy value
- caloric content - 173.2 kcal;
- proteins - 27.4 g;
- fats - 6.2 g;
- carbohydrates - 2.3 g.
Ingredients
- shrimp - 300 g;
- chicken eggs - 2 pcs.;
- soy sauce - 2 tablespoons;
- garlic - 1 clove;
- water - 50 ml.
Step by step cooking
Shrimp cutlets prepared according to this recipe will turn out to be low-calorie, but satisfying. They can be served as independent dish, but your favorite sauce that goes with seafood will also be appropriate. Suitable fresh salad or light vegetable garnish.
Option with sea bass fish and squid
Very popular in Asian restaurants thai dish- shrimp cutlets combined with fish and squid. The ingredients are quite specific, which will appeal exclusively to seafood lovers. But the result is definitely worth it.
Advice: sea bass can be replaced with mackerel, it will not greatly affect the taste.
Cooking time: 30 minutes
Servings: 2
Energy value
- caloric content - 202.5 kcal;
- proteins - 23.7 g;
- fats - 9 g;
- carbohydrates - 6.8 g.
Ingredients
- shrimp - 200 g;
- sea bass - 200 g;
- squid - 200 g;
- chicken eggs - 2 pcs.;
- garlic - 1 clove;
- salt - 1 pinch;
- olive oil - 30 ml.
Step by step cooking
The dish is served as an appetizer with sauce and fresh vegetable salad.
Delicious crab and shrimp cutlets
Original and light seafood cue balls. Everyone, without exception, will like it, especially lovers of the specific taste of crab sticks. The recipe includes rare spices that can be omitted without prejudice to the dish.
Cooking time: 30 minutes
Servings: 4
Energy value
- caloric content - 136.9 kcal;
- proteins - 17.8 g;
- fats - 3.6 g;
- carbohydrates - 8.2 g.
Ingredients
- crab sticks - 300 g;
- shrimp - 300 g;
- onion - 1 pc.;
- soy sauce - 2 tablespoons;
- mayonnaise - 1 tbsp;
- seasoning for seafood - 0.5 tsp;
- olive oil - 60 ml;
- flour - 150 g.
Step by step cooking
Excellent approach for garnish rice noodles. Shrimp is a very specific product that rarely appears on the daily menu. But even in this case, their monotonous taste bothers. Cutlets from small crustaceans will return the old attitude to the delicacy, revealing new facets of its taste. Hearty seafood cutlets will not leave anyone indifferent.
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Shrimp cutlets under cream sauce with a side dish of spinach, the chef will cook for you in the program “Culinary Star”
Ingredients:
Shrimp cutlets - recipe
Cooking shrimp mince:
Place the cleaned shrimp in a blender. We take White bread, cut. Put in a bowl, pour a small amount of white wine. Soak the bread tightly in wine so that it absorbs the liquid. 
We shift it to the shrimp. add the egg, salt and grind until smooth. Transfer the shrimp mixture to a bowl. We have a thick mince. To make it even thicker, add flour. Mix thoroughly. Mince is ready.
Forming shrimp patties:
Now you need to cook the shrimp cutlets themselves. We scatter a mass of about 50 grams (weight to your taste). On a floured board, shape into balls. 
Cooking spinach garnish:
Now let's prepare a side dish of leek and spinach. Leek (white part) cut into large rings, and sent to the fire in a saucepan with butter. 
Throw in 2 cloves of garlic, chopped not very finely. Lightly fry. Defrost spinach and lightly squeeze out excess moisture. Transfer to a saucepan. Pour in lime juice (can be replaced with lemon). We break with a blender. 
Preparing the sauce:
Cut into strips 2-3 shallots (can be replaced with regular onions). Press 2 garlic cloves lightly to open. We do not remove the skin, it will not let it burn when roasting. In a hot frying pan, fry the onion in vegetable oil with garlic. Add shrimp heads to it. Fry until they turn red. 
The next step is to lightly press on the heads so that all the juice comes out. This can be done with a puree spatula. Add the remaining shrimp shells. 
Pour in white wine and boil until the smell of alcohol disappears. Mince the basil leaves and add to the sauce. 
Pour in the cream and simmer until thickened. Salt to taste. 
Strain the finished sauce through a sieve.
Fry cutlets:
Put the shrimp cutlets in a hot frying pan with vegetable oil and fry on both sides.
Serving Shrimp Cutlets:
When serving on a plate, lay out the spinach garnish, shrimp cutlets, pour over with creamy sauce and decorate with basil sprigs.
And also see another video recipe for shrimp cutlets
!.) Very tasty and tender meatballs will appeal to both children and adults.
Compound:
250 gr. peeled, boiled shrimp, coarsely chopped
350 gr. ready-made mashed potatoes (preferably yesterday, but fresh is also very good)
3 art. tablespoons chopped chives
3 art. tablespoons chopped fresh dill
50 gr. white bread crumbs
2 teaspoons lemon juice
50 gr. sesame seeds
vegetable oil for frying
Lemon mayonnaise:
8 art. tablespoons light mayonnaise
juice and zest of 1/2 lemon
Cooking:
In a bowl, mix shrimp, mashed potatoes, bread crumbs, onion and dill, pour over lemon juice, mix thoroughly.
Form cutlets with oiled hands, roll them in sesame seeds and place them in the refrigerator for 15 minutes.
Meanwhile, prepare the lemon mayonnaise. mix mayonnaise, lemon juice and zest and place in small gravy boats. It seems to me that mayonnaise is too heavy for this recipe, it is better to replace part of it with yogurt in the proportion of 6 tbsp. spoons of yogurt + 2 tbsp. spoons of mayonnaise.
Heat up a small amount in a frying pan. vegetable oil and fry the cutlets for 3 minutes on each side. Place on paper towel to absorb excess oil.
Serve with lemon mayonnaise green salad(or steamed vegetables).
From this amount of minced meat, 8 large or 16 small cutlets are obtained. Ready-made cutlets can be stored in the refrigerator for 2 days or frozen for up to 1 month.
The recipe says nothing about adding eggs, the patties hold their shape without them, but if in doubt, add one lightly beaten egg for insurance.
Mashed potatoes you should cook without milk and butter if you use fresh, and if yesterday, then it does not matter.
If the potatoes and shrimp were cooked with the addition of salt, then you do not need to additionally salt the minced meat.
2.) These meatballs have a very delicate and refined taste.
- a pound of peeled shrimp
- 1 onion
- a bunch of cilantro or parsley
- 2 cloves of garlic
- some flour
- salt, pepper to taste
- sesame
- vegetable oil
Divide the shrimp into two parts. We send the first to the blender with onions and garlic - we puree. The second part - cut into 2-3 parts Cut the greens. Mix pureed shrimp with the second part and herbs. Salt, pepper. Gradually add flour a little at a time and mix so that the mass does not stick to your hands. We form cutlets with wet hands, roll in sesame seeds and fry.
3.) Shrimp - 1 kg, cream 20% - 200 ml, egg - 1 pc., breadcrumbs- 300 g, soy sauce - 100 ml, olive oil - 50 ml, tarragon - 1 bunch, Thai spicy sauce- taste.
Grind raw peeled shrimp in a blender, add cream, breadcrumbs, egg, finely chopped tarragon, hot sauce and soy sauce. Stir and refrigerate for 20 minutes. Form into small cakes and fry olive oil under the lid.