Chef Larry

Shrimp And Sweet Potato Cakes (Ukoy)

Chef Larry's Recipe

Chef Larry

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Ingredients

1 lb. shrimp, 31/40 ct., peeled, deveined, tails removed

1 lb. sweet potato, peeled, julienne cut

1/2 c. scallions, minced

1 T. parsley, chopped

2 eggs, beaten

1 c. rice flour

1/4 c. water

Salt to taste

Fresh ground black pepper to taste

Canola oil for frying

For Red Pepper Mayonnaise

2 red bell peppers, fire roasted, peeled and seeded

1 c. mayonnaise

1/4 c. onion, finely minced

4 garlic cloves, roasted

1 t. lemon juice, fresh

1 t. parsley, chopped

Salt to taste

Fresh ground black pepper to taste

For Petite Greens

6 oz. Mesculin salad or assorted petite greens

1 oz. balsamic vinegar

3 oz. olive oil

Salt to taste

Fresh ground black pepper to taste

Method
Prepare red pepper mayonnaise, reserve. Combine eggs and water. Place rice flour in a bowl and slowly add egg and water mixture while whisking to form a batter. Fold in shrimp, sweet potato, scallions and parsley. Season with salt and fresh ground pepper.

Heat oil a shallow fry pan. Carefully spoon mixture into oil. Cook until golden brown and crispy. Remove, drain off excess oil and place on absorbent paper.

In a separate bowl whisk balsamic vinegar and olive oil, season with salt and pepper. Toss petite greens lightly with mixture and place on serving plate with shrimp and sweet potato cake. Serve with red pepper mayonnaise.

Makes: 4 Servings

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