WW-Friendly Crispy Lotus Root Shrimp Cakes

Servings: 8 shrimp cakes
Estimated WW Points: 1–2 Points per piece
Exact Points can vary depending on the amount of lotus root and the sauce brands you use.

Ingredients

For the Shrimp Cakes

• 12 oz raw shrimp, peeled and deveined
• 8 thin slices fresh lotus root
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch
• 1 egg white
• 1 tsp reduced-sodium soy sauce
• ½ tsp sesame oil
• ¼ tsp white or black pepper
• Pinch of salt
• Nonstick cooking spray

For the Light Glaze

• 2 tbsp reduced-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp zero-calorie brown sugar substitute
• 1 tsp sugar-free sweet chili sauce
• ¼ cup water
• ½ tsp cornstarch
• 1 tsp sesame seeds
• 2 tbsp sliced green onion

Instructions

1. Peel and slice the lotus root into thin rounds, about ¼-inch thick.
2. Bring a pot of water to a boil and blanch the lotus root for 2 minutes. Drain and pat very dry.
3. Add the shrimp to a food processor and pulse until finely chopped and sticky, but not completely smooth.
4. Transfer the shrimp to a bowl and mix with the green onion, garlic, ginger, cornstarch, egg white, soy sauce, sesame oil, pepper, and salt.
5. Divide the shrimp mixture into 8 portions and shape each portion into a thick round patty roughly the same size as the lotus root slices.
6. Press one lotus root slice firmly onto the top of each shrimp patty.
7. Spray a large nonstick skillet generously with cooking spray and heat over medium heat.
8. Place the cakes lotus-root side down and cook for about 3–4 minutes, until golden and lightly crisp.
9. Flip carefully and cook the shrimp side for another 3–4 minutes, until the shrimp is fully cooked.
10. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar substitute, sweet chili sauce, water, and cornstarch.
11. Pour the sauce into the skillet and let it bubble for 1–2 minutes, spooning the glaze over the cakes until they become glossy.
12. Sprinkle with sesame seeds and sliced green onion before serving.

Nutrition Facts

Per piece, approximately:

• Calories: 75
• Protein: 10g
• Carbohydrates: 7g
• Fat: 1.5g
• Saturated Fat: 0.2g
• Fiber: 1g
• Sugar: 1g
• Sodium: 290mg

Estimated WW Points: 1–2 per piece

I wouldn’t slice the lotus root too thick for these. The first time I tried something similar, the shrimp was cooked before the lotus root had enough time to get golden. A thinner slice gives you those pretty holes on top, gets slightly crisp around the edges, and still stays tender enough to bite through with the shrimp.