Entree: Guam – Shrimp Patties (Pan-fried seasoned shrimp cakes commonly served in Guam)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

- 1 lb (454 g) raw medium shrimp, peeled and deveined (about 16–20 shrimp)
- 1 cup (100 g) plain breadcrumbs
- 1 large egg (about 50 g)
- 1/3 cup (80 ml) mayonnaise
- 1/4 cup (20 g) finely chopped yellow onion
- 3 tbsp (45 ml) finely chopped green onions (scallions)
- 2 cloves garlic, minced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) Worcestershire sauce
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 3 tbsp (45 ml) vegetable oil for frying
- 1 lime, cut into wedges for serving
- Finadene or simple dipping sauce (optional):
  - 3 tbsp (45 ml) soy sauce
  - 1 tbsp (15 ml) fresh lime juice
  - 1 tbsp (15 ml) white vinegar
  - 2 tbsp (30 ml) chopped onion and chopped chiles to taste

Instructions

1. Chop or pulse the shrimp in a food processor into a coarse mixture, leaving some texture; transfer to a bowl.
2. Stir in breadcrumbs, egg, mayonnaise, chopped onion, green onions, garlic, soy sauce, Worcestershire, cilantro, salt, and pepper until evenly combined; chill 10 minutes to firm.
3. Form the mixture into 8 equal patties, pressing firmly so they hold together.
4. Heat vegetable oil in a large nonstick skillet over medium heat until shimmering. Cook patties in batches 3–4 minutes per side or until golden brown and cooked through.
5. Drain on paper towels and keep warm. Mix the dipping sauce ingredients if using, adjust heat with chiles.
6. Serve hot with lime wedges and finadene or the prepared dipping sauce.