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Shrimp and Chili Ginger Cakes

Shrimp and Chili Ginger Cakes

  Preparation - 15 minutes, cooking time - 10 minutes

2 thick slices white bread
1/2 lb peeled raw shrimp
1 green chili, chopped
1 inch fresh ginger root, chopped
4 garlic cloves, chopped
1 tbsp chopped cilantro
1 tsp salt
1 egg
Vegetable oil
Baby lettuce leaves, to serve
  Place the bread in a bowl, cover with water, soak for 10 seconds, then squeeze out the excess water. Place the drained bread in a food processor with the shrimp, chili, ginger, garlic, cilantro, salt, and egg. Pulse until well blended.
Heat the oil and shollow-fry spoonfuls of the mixture for 3 minutes on each side until puffed and golden brown.
Drain on paper towels and serve warm on a bed of baby lettuce leaves.


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