Hawaiian Garlic Shrimp Sliders

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 9

Nutritional value per serving:

Calories 314, total fat 17 G., saturated fats 7 G., proteins 20 G., carbohydrates 21 G., fiber 2 G., cholesterol 149 mg, sodium 426 mg, sugar 3 G.

The flavor of these sandwiches was inspired by the garlic shrimp sold at kiosks and food trucks on the streets of Hawaii. Garlic is generously sautéed in butter and sprinkled with paprika and cayenne pepper. The resulting mixture is mixed with minced shrimp, formed into patties, and fried until beautifully crisp. The shrimp patties are served on sweet mini buns with crispy coleslaw.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 heads of garlic, peeled (about 20 cloves)
110 g unsalted butter
2 tsp paprika
0.5 tsp cayenne pepper
4 cups shredded Chinese cabbage (about a quarter of a head)
6 green onions, thinly sliced
1 cucumber, halved lengthwise and cut into half-moon pieces
2 tbsp. l. rice vinegar
3 tablespoons of vegetable oil
700 g shrimp, peeled and deveined
1 package (280 g) of sweet slider buns
Mayonnaise, preferably Japanese, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, paprika, ground cayenne pepper, Chinese cabbage (Napa), cucumbers, sandwich buns, rice vinegar

Cooking the dish according to the recipe:

In a food processor, pulse the garlic until finely chopped but not pasty. Transfer to a large cast-iron or nonstick skillet, add the butter, and cook over medium heat, stirring frequently, until the garlic is light golden, about 5 minutes. Be careful not to overcook the garlic, or it will become bitter. Immediately transfer to a large heatproof bowl and toss with the paprika, cayenne pepper, and 1 tablespoon + 2 teaspoons of salt. Let the garlic oil cool to room temperature, about 20 minutes. Wipe out the skillet and set aside.
Meanwhile, in a medium bowl, combine the cabbage, green onions, and cucumber. Add the rice vinegar, 2 tablespoons of oil, and a generous pinch of salt; toss to combine and set aside.

Place the shrimp in a food processor and process until smooth, but do not puree. Transfer to the garlic oil and toss to combine. Form the mixture into 9 patties, about 1/3 cup each. Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Add the shrimp patties and cook until golden brown on both sides and cooked through, about 8 minutes.
Cut the slider buns in half and spread mayonnaise on the cut sides. Place a patty on each bottom half. Top with some coleslaw and close with the top bun halves.

Note

Look for fresher garlic. Old garlic can be bitter, and since so much garlic is used in this recipe, this bitterness can ruin the flavor of the dish.

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