Mantis Shrimp Cakes
- Energy Kcal 459
- Carbohydrates g 36.9
- of which sugars g 10.2
- Protein g 16.9
- Fats g 27.1
- of which saturated fat g 9.89
- Fiber g 3.7
- Cholesterol mg 214
- Sodium mg 386
- Difficulty: Average
- Prep time: 40 min
- Cook time: 15 min
- Makes: 4 pieces
- Cost: High
PRESENTATION
Scampi cakes, or tortini di canocchie as they call them in southern Italy, are one of those dishes that totally capture the Mediterranean vibe. I mean, they're really good. These shrimp cakes are made with the sweet, delicate meat of canocchie, a special type of Italian mantis shrimp that people in coastal towns just love. And you know what? When you bite into one, there's this crispy outer crust that gives way to a moist, tender center. Really, the mix of textures—crunchy and soft—is super interesting. And the fresh sea scent? It is like you're sitting at a seaside trattoria in Campania or Puglia. Canocchie are a big deal there, thrown into everything from seafood stews to grills. But making these cakes really lets the shrimp's flavor shine. Seriously.
Across southern Italy, folks often serve these shrimp fritters with a caramelized cherry tomato sauce. It's got a sweet and a tangy punch that plays off the seafood's lightness. So good. It’s not unusual to see a platter of these seafood cakes at a family gathering or a summer get-together by the water. The agrodolce (sweet-and-sour) tomato topping really complements the delicate flavor of the canocchie, making each bite feel fancy but not fussy. Which is great. You don’t have to be a chef to whip these up—one of those easy shrimp cake recipes that work for pretty much any occasion. Some folks like to toss in fresh herbs or pair the cakes with a simple salad. Either way, homemade shrimp cakes like these bring a piece of southern Italy right to your table. Offering those golden, crispy edges and a flavor that's all about the coast. They really prove that even simple shrimp recipes can taste amazing when you start with good seafood. Add a glass of chilled white wine—perfect Italian evening, right?
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INGREDIENTS
- Ingredients for 4 cakes
- Squills (Mantis shrimps) 1.3 lbs (600 g)
- Eggs 2
- Bread 1 ½ cup (90 g) - only the crumb
- Butter 4 tbsp (60 g)
- White onions 1.2 oz (35 g) - from Chioggia
- Worcestershire sauce 2 tsp
- Mustard 3 tsp (15 g)
- Breadcrumbs ½ cup (60 g)
- for the caramelized tomato sauce
- Tomatoes 3 ⅓ cups (600 g) - of Cavallino
- White onions 1.2 oz (35 g)
- Sugar 2 ½ tsp (10 g)
- Rice vinegar 1 ⅓ tbsp (20 g)
- Extra virgin olive oil 3 tbsp (40 g)
- for garnish
- Basil to taste
How to prepare Mantis Shrimp Cakes
To prepare the mantis shrimp cakes, start by slicing the white bread, remove the crust, and cut the crumb into cubes 1; then transfer it to a bowl and pour melted butter over it 2. Mix well and let it rest for at least 10 minutes 3.
Meanwhile, boil the mantis shrimps for 2-3 minutes 4, drain them 5, let them cool, and proceed with the How to clean mantis shrimp. Cut the appendages on the belly and trim the sides 6.
Gently remove the shell 7, coarsely chop the meat, and transfer it to a bowl 8. Then clean and finely chop the onion 9. Take the eggs and separate the yolks from the whites into 2 different bowls, as the latter will be whipped later.
Add it to the mantis shrimp meat, along with the yolks and Worcestershire sauce 10, also add the mustard 11, and the bread pieces softened in butter 12.
At this point, whip the egg whites until stiff 13 and gently fold them into the rest of the ingredients with a spatula 14, then add the breadcrumbs 15.
Mix until you obtain a homogeneous mixture 16, cover with plastic wrap, and let it rest in the refrigerator. Meanwhile, prepare the sauce. Wash the tomatoes, cut them into wedges, and remove the seeds 17, then cut them into cubes 18.
Chop the onion and transfer it to a pan with oil 19. Let it soften for a few minutes over medium heat 20 and also add the tomatoes. Sprinkle them with sugar and let them caramelize for a couple of minutes 21.
Deglaze with rice vinegar 22, cover with a lid 23, and let it cook for about 25 minutes, stirring occasionally. Transfer everything to the blender's glass and blend 34,
until you obtain a cream 25. Then, pass it through a sieve 26, to achieve the right smooth and homogeneous consistency 27.
Take the disposable molds and grease them 28, then fill them with the mantis shrimp mixture 29 and level the top with the help of a spoon 30.
Bake in a preheated static oven at 428°F for 20 minutes 31 (if using a convection oven, bake at 392°F for 15 minutes). Once baked, remove your cakes from the molds 32 and serve them accompanied by the sweet and tangy tomato sauce and some basil leaves 33.