Bacon Wrapped Shrimp Mini Cakes with Asian Vinaigrette

Bacon wrapped shrimps are a popular appetizer, and with no wonder, as the bold flavor of the crispy-salty-smoky bacon, pairs beautifully with the more delicate flavor of the shrimp.

As I was planning a pass-around finger food menu, I wanted to create a smaller bite size version of this tasty combination. To do that, instead of using the whole shrimp, I decided to mince them and roll the mixture into small cakes, and wrap them with precooked bacon.

With Asian flavors in mind, I started adding scallions, ginger, curry paste, soy and sweet chili sauce, with some spicy Sriracha sauce, to the minced shrimp.

Once the mixture was rolled and wrapped in bacon, I brushed the wrapped cakes with a mix of toasted dark sesame oil and a bit of maple syrup, to give another layer of aroma and slight sweetness to the cakes.

The cakes were then served with an aromatic and boldly flavored Asian vinaigrette for dipping, and the tasty nibbles disappeared in no time. Try them and enjoy.

 

Makes: 24
Prep time: 20 minutes

Baking time: 10-12 minutes

 

Ingredients:

For the Asian dipping sauce:
2 scallions, chopped
2 Tbs rice wine vinegar
½ tsp green curry paste

1 tsp Hoisin sauce  
1 Tbs sweet chili sauce
1 Tbs soy sauce
½ tsp salt
½ tsp maple syrup
2-3 drops hot green sauce
1 tsp toasted dark sesame oil

For the shrimp cakes:

2.1 oz (59 grams) fully cooked sliced bacon (I used Oscar Mayer’s)

20 medium shrimps, peeled and devained

2 scallions

A small knob of fresh ginger, peeled

1 Tbs soy sauce

¼ tsp Sriracha sauce

½ tsp green curry paste

¼ tsp salt

For brushing:

1 Tbs maple syrup

1 tsp toasted dark sesame oil

 

1. The vinaigrette: save some of the scallion aside for serving. Mix the rest of ingredeitns in a small bowl. Taste and adjust seasoning. Set aside, until serving. Add the remaining scallions before serving.
2. The cakes: preheat the oven to 425F (220C). Cut the bacon into 24 strips and place in a mini muffin pan. Set aside.
3. Chop the scallions and ginger in a small food processor, fitted with the metal blade. Transfer to a medium bowl.
4. Chop the shrimps finely, and add to the bowl. Add the soy and Sriracha sauce, red and green curry and salt. and mix well.
5. Using a small ice cream scoop. Create small balls from the mixture, and place each over the bacon in the pan. Bring the ends together over the shrimp balls, and gently turn over.
6. In a small bowl, mix the maple syrup and sesame oil, and brush the tops with it.
7. Bake for about 11-12 minutes, until the bacon is crisp and the shrimp cakes are done. Serve warm, with the vinaigrette on the side.