Pair with Bulwark Original cider

Serves 6

2 lbs (1 kg) cold water shrimp thawed
3 green onions cut on bias
4 sprigs cilantro chopped
1 tsp (5 ml) fresh ginger grated
½ tsp (125 ml) cayenne pepper
1 tsp (5 ml) salt
¼ tsp (1 ml) pepper
¼ cup (50 ml) white and black sesame seeds
2 egg whites
Sesame seeds for rolling

2 tbsp (30 ml) olive oil (more if needed)

Directions
Squeeze out any excess water from the shrimp, place half of the shrimp into a food processor and pulse until smooth. Coarsely chop the remaining shrimp.

Put the shrimp puree, chopped shrimp, chopped green onions, cilantro, ginger, cayenne pepper, salt, pepper and sesame seeds into a large bowl. Mix well. Beat the two egg whites and add them to the mixture. Refrigerate for 30 minutes. Remove from the fridge and shape into 4-ounce cakes, lightly roll the formed cakes into sesame seeds.

Heat the olive oil in a non-stick frying pan and grill for 2 to 3 minutes on each side or until golden brown. Serve with wasabi remoulade.

Wasabi Remoulade
1 cup (250 ml) mayonnaise
1 tsp (5 ml) wasabi
1/8 cup (25 ml) chives finely chopped
1 tsp (5 ml) fresh ginger grated
2 tbsp (30 ml) shallots finely diced
Zest of ½ lime
Juice of 1 lime

Mix all ingredients together in a small bowl. Refrigerate for 30 minutes before serving.