Makes about 24 cakes.
1 c sweetened flaked coconut, lightly toasted
8 oz peeled deveined, cooked shrimp finely chopped (or crab)
1 tbsp peeled and finely chopped fresh gingerroot
¼ c thinly sliced green onions with tops
¼ c finely diced red bell pepper
¼ c grated carrot
1 lemon juiced
¼ c mayo
3 tsp rice vinegar
2 garlic cloves pressed
1/3 c unseasoned dry bread crumbs
¼ tsp cayenne pepper
Preheat oven to 375 degrees.
Place coconut in small oval baker or ceramic dish in microwave on high for 3-4 minutes –stirring every 20-25 seconds so it doesn’t burn. Set aside.
Finely chop shrimp and ginger root. Thinly slice green onions and dice bell pepper. Grate carrot. Juice lemon to measure 1 Tbsp of juice. Combine shrimp, ginger root, green onions, bell pepper, carrot, lemon juice, mayo, egg, rice vinegar, and garlic. Mix well.
Combine bread crumbs and cayenne pepper. Add to shrimp mixture and mix well.
Sprinkle half the coconut evenly onto cutting board forming an 8 inch square. Form 16-20 mounds of shrimp cake mixture and place onto coconut layer. Sprinkle cakes with remaining coconut. Flatten cakes slightly and place on large stone or baking sheet. Bake 18-20 minutes until coconut is golden brown.
Serve with Chinese mustard sauce or Thai Curry Sauce. Hoisin or plum sauce works too.