Shrimp and Tofu Sliders
Kay Chun published this recipe on nl.nytimes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Johan Pordon on SeeMeCook
Tender shrimp-and-tofu patties are flavored with garlic, ginger, scallions, miso, and sesame oil, then tucked into slider rolls with sesame mayonnaise, crisp cabbage, pickles, and optional hot sauce. The tofu adds moisture and helps bind the patties.
- Time
- 40 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, sesame, eggs, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 25 g
- 9 g
- 4 g
- 6 g
- 18 g
- 14 g
- 225 g
- 220 g
- 360 g
- 140 g
- 60 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 1.44 kg before cooking, which is about 360 g per serving.
Steps
Very finely chop one-quarter of the shrimp in a food processor or with a sharp knife until it forms a coarse paste. Transfer the paste to a medium bowl.
Finely chop the remaining shrimp and add it to the bowl with the shrimp paste.
Add the crumbled, pressed-dry tofu, chopped scallions, minced garlic, minced ginger, and kosher salt to the shrimp. Mix until evenly combined.
In a small bowl, combine the white miso, toasted sesame oil, and 2 tablespoons of the mayonnaise. Mash and stir until smooth.
Add the remaining mayonnaise to the miso mixture and whisk until the sesame mayonnaise is thoroughly blended.
Measure ¼ cup of the sesame mayonnaise into the shrimp mixture. Mix and mash thoroughly until the binder and aromatics are evenly incorporated. Reserve the remaining sesame mayonnaise for serving.
Lightly moisten your hands with water. Firmly press the shrimp mixture into 12 equal patties, each about 2½ inches in diameter and ¼ inch thick. Use approximately a scant tablespoon of mixture per patty.
Place a 12-inch nonstick skillet over medium-low heat. Add 2 tablespoons of the neutral oil and allow it to heat gently until shimmering but not smoking.
Add 6 patties to the skillet, leaving space between them. Cook for 2 to 3 minutes per side, turning once, until golden on the outside, opaque throughout, and just cooked through. Transfer the cooked patties to a large plate.
Carefully wipe out the skillet. Add the remaining oil, then cook the remaining 6 patties for 2 to 3 minutes per side, until golden and fully cooked.
Smear the cut sides of the slider rolls with some of the reserved sesame mayonnaise.
Arrange shredded cabbage on the bottom halves of the rolls. Place one shrimp patty on each roll, then add sliced pickles and hot sauce if desired.
Top with the remaining roll halves and serve the sliders warm.
Notes
The patties can be formed a few hours ahead and refrigerated until ready to cook. The structured recipe's nutrition is listed per serving, but the exact amount of cabbage, pickles, and hot sauce is not specified; those toppings are therefore estimated in the ingredient nutrition.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1297
- Protein
- 35 g
- Carbs
- 55 g
- Fat
- 105 g
- Fiber
- 4 g
Where the calories come from
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