Crispy Honey Sesame Shrimp Burgers
By Sue Lau | Palatable Pastime
Once again it is time for the #FishFridayFoodies to get together and share fish & seafood recipes. This month I am hosting so decided upon the theme of fish & seafood sandwiches, since it seems a nice food to have for a meal out on the patio, especially if you have put a fish fryer out there for warm weather. After all some people simply will not fry fish in the kitchen, thinking it will stink the whole house up.
I had someone pop over after dinner back in the 80’s and as soon as she stepped in the door exclaim how good it smelled in my house. Being the late 1980’s I had potpourri everywhere but when I sniffed, all I could smell was the grease from cooking catfish.
So I could not figure out if she was being sarcastic.
Not that I am paranoid, but she didn’t seem to like me much anyway, and was prone to making smarmy fake comments.
But after that it did make me a bit more conscientious about frying odors, so I like keeping a window open if I can (doesn’t help in winter). I do have a stove exhaust, but those things aren’t exactly industrial strength.
It was great when Bill started brewing and I ran that crap out of the house because of the smell of the wort. He got a burner for outside, swiped my pressure canner and did his dirty work on the patio. Later, he’d lost the instructions and bits to the canner and we got a turkey fryer. I haven’t needed to do much in the way of pressure canning anyway. I fell back on what Mom did- freeze it if you can’t water bath can. Hey, it works.
I do love a good fish sandwich. I’d come to enjoy the fish sandwich at Captain D’s in Columbus Mississippi which I tried not long after stopping in for on-the-road iced tea (car tea for errand running). It’s probably the best I’d had. In later years, I tried them elsewhere and it wasn’t the same so they aren’t all using company product (if theirs even was company product).
The shrimp sandwich idea I came up with here I was thinking of the topper for shrimp toast, which I also made heading up a dim sum party menu for the UPT class at Columbus AFB. The ladies intended to help me make it, but most were helpless, not knowing much about Asian appetizers. I did the lion’s share myself. I didn’t mind, as long as I didn’t have to cough for the food bill, since it was a class function and there were a lot of people. I do know how to cook for a huge crowd. Or did. That was years ago. But if it is like riding a bicycle? I’ll do o.k.
The shrimp toast I had made minced up the shrimp, and with light seasonings and a little bit of binder, is pressed onto bread triangles and fried as shrimp toast. Have you ever eaten that? You can sometimes still find it at older Chinese restaurants.
I thought to do similar but press it into panko and fry as burgers, and it works out wonderfully.
The sauce is a bastardized version of stir-fry sauce for sesame shrimp, albeit reduced to a somewhat ketchup-like state. You kind of need it thick for a sandwich and not running off your burger bun.
You could try to bake these but you are on your own- panko doesn’t brown very well in the oven if you have ever tried. It’s almost uniquely suitable for oil frying so just choke the fat grams and do it. Don’t complain to me about baking these because you have been warned. 😉 They don’t call it a fish fry for nothing. Ha!
Bake your fries. That is something that actually works.
And join me tomorrow for #SoupSwappers when we go meatless. I have a Three-Ingredient Refried Bean Soup I think you will love.
Crispy Honey Sesame Shrimp Burgers
- 2 slices uncooked bacon
- 1 pound fresh shrimp, shelled and cleaned
- 1 teapsoon salt
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 teaspoons toasted sesame oil
- 2-3 cups panko bread crumbs
- cooking oil
- toasted sandwich buns
- shredded iceberg lettuce
- thinly sliced cucumber
- sesame sauce (recipe below)
Sesame Sauce Ingredients:
(Yield 2/3 cup sauce)
- 1/4 cup honey
- 1/3 cup soy sauce
- ‘1 teaspoon minced garlic
- 2 teaspoons minced fresh ginger
- 2 tablespoons ketchup
- 1 tablespoon sesame oil (use “hot sesame oil” if you like a little spicy)
- 2 teaspoons cornstarch
- 1 tablespoon sesame seed
- Stir together sauce ingredients in a saucepan (except sesame seed) and cook over low heat, stirring, until mixture is thick and reduced to 2/3 cup. Stir in the sesame seeds when done.
- Set aside while preparing burgers.
- Pulse bacon and shrimp in a food processor until finely chopped and pasty, or mince by hand.
- Stir in the salt, garlic, ginger, cornstarch and sesame oil.
- Shape into patties and press into panko crumbs.
- Fry in shallow oil until golden and firm.
- Serve shrimp burgers on toasted buns with shredded lettuce, cucumber slices and sesame sauce.
From the kitchen of palatablepastime.com
Fish Friday Foodies
“Fish & Seafood Sandwiches”
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