In our recent interview with Sang Yoon (Father's Office, Lukshon), the chef talked about a whole lot of things: sriracha experiments, why the name of his newest restaurant is an homage to his Jewish grandmother, what he'd do with a centrifuge. And thus to his recipe for shrimp cakes.
You can of course go eat them at Yoon's restaurant, sitting happily outside near the Olympic flame and within spying distance of the seemingly permanent lines at Father's Office, part deux. Or you can actually make them at home without anything more elaborate than a food processor and a skillet. Turn the page for Yoon's home adaptation of Lukshon's shrimp toast recipe. And be liberal with your hot sauce of choice.
From: Lukshon chef-owner Sang Yoon.
Note: Yoon seves these with a sweet chile sauce (palm sugar, cilantro, Thai basil, chiles).
Makes: 1 serving, shared or not
2 pounds peeled and deveined white shrimp roughly chopped
1 1/2 ounces chopped ginger
1 ounce chopped garlic
3 finely chopped jalapenos (seeds removed)
2 ounces fish sauce
3 ounces Chinese light soy sauce
1 ounce lime juice
2 minced shallots
1 tablespoon ground coriander seed
1 tablespoon ground hot mustard powder
1/2 cup plain bread crumbs
1 beaten egg
sea salt to taste
white pepper to taste
1/2 bunch chopped cilantro
canola or grapeseed oil for frying
1. Add all the ingredients except the cilantro and frying oil to a food processor and blend until a coarse/chunky paste is formed.
2. Remove from food processor and allow the mixture to sit, covered in the refrigerator, for 1 hour.
3. Mix in chopped cilantro and form 2-ounce patties. Fry the patties in a hot skillet with neutral oil such as canola or grapeseed until light brown on both sides.
4. Once browned on both sides, the patties can be removed from the skillet and placed on a cookie sheet to finish cooking in a 300 degree oven for about 2 more minutes.