Shrimp and Jasmine Rice Cakes with Mango-Ginger Coconut Sauce

Ingredients

• 2 cups shrimp, cooked
• ¼ cup green onion, finely chopped
• 1 tablespoon cilantro, finely chopped
• 3 eggs, lightly beaten
• ¼ cup mango jam (or may substitute apricot or peach jam)
• 1 cup all-purpose flour
• 2 garlic cloves, peeled and finely chopped
• + 14 more ingredients
• • ¼ cup (1/2 stick) butter, melted
  • 2 tablespoons fresh ginger, peeled and finely chopped
  • 2 tablespoons butter
  • For Cakes:
  • ¼ cup cilantro, chopped fine
  • 2 teaspoons seafood seasoning
  • ½ teaspoon salt
  • 1 ½ cup Mahatma or Carolina Jasmine Rice, cooked
  • For Sauce:
  • 1 teaspoon salt
  • 1 tablespoon green onion, finely chopped
  • 1 can (14 oz) lite coconut milk, divided
  • 2 teaspoons baking powder
  • 2 tablespoons shortening or vegetable oil

To Prepare Sauce: In medium sauce pan, melt butter over medium heat. Add garlic, green onions, cilantro, and ginger. Sauté for about 4 minutes or until mixture is fragrant. Add salt and jam and continue to sauté for 2 to 3 minutes. Add 1 cup coconut milk and simmer, stirring occasionally, for abo...

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