- Stock Pot
- Oak Cutting Board
- chef's knife
- fish spatula
- Omsom Japanese Yuzu Misoyaki Starter
- 1 pound shelled large shrimp, coarsely chopped
- ¼ cup cornstarch, plus more for dusting
- 2 garlic cloves, roughly chopped
- 2 jalapeños, seeded and roughly chopped
- 4 scallions, white and light-green parts, roughly chopped, dark green tops, thinly sliced on bias
- 2 tsp salt, divided
- Neutral oil, for frying
- 1 cup cilantro, leaves and tender stems, roughly chopped
- ½ cup mint leaves
- ½ cup basil leaves, torn
- Cooked rice noodles, for serving
Cooked rice noodles.
We teamed up with the crew at Equal Parts, a kickass brand that makes non-stick, non-toxic cookware on damn delicious recipe riffs, featuring our new East Asian line of starters. We love these crispy, tangy, umami-packed shrimp cakes, made with our Japanese Yuzu Misoyaki Starter, they're perfect for a lil' Friendsgiving appetizer or as a meal all to yourself. Recipe by Emerald Chan.
- In the bowl of a food processor, combine shrimp, cornstarch, garlic, jalapeños, white and light-green parts of scallions, 1 ½ tsp salt, and half of the Omsom starter. Pulse until mixture forms a coarse paste.
- In a small bowl, whisk together remaining Omsom starter, ½ tsp salt, and 3 tbsp olive oil. Set aside for salad.
- Heat enough oil to come up 2 inches from the bottom of the Stock Pot over medium-high heat.
- Wet hands to keep shrimp paste from sticking and form 2 tbsp of shrimp mixture into ½” thick patties.
- Dust patties with cornstarch, fry in batches until golden brown, 2 to 3 minutes per side. Transfer to a paper towel line dish to absorb excess oil.
- Toss dark green scallion tops, cilantro, mint, and basil with prepared dressing. Serve shrimp cakes over rice noodles, and enjoy!