Shrimp Cakes


1/2 pound rock shrimp or regular shrimp, peeled and deveined
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon Asian sesame oil
1 large egg white
1/4 cup diced (1/8-inch) peeled jicama
2 tablespoons chopped fresh cilantro
2 scallions (white and pale green parts only), thinly sliced
Salt and freshly ground black pepper

Pulse shrimp, ginger, sesame oil, and egg white in a food
processor until a coarse puree forms, then transfer to a bowl. Stir in
jicama, cilantro, scallions, and salt and pepper, to taste.

Pat into cakes about 4 - 5 inches diameter.

Saute in canola oil until golden brown