Soy Mayo?

The first time I saw this recipe, I was 100% behind the idea of shrimp in corn cakes, but the soy mayo threw me for a loop. I've never been a big fan of mayo to begin with, so I wondered how flavoring it would help.  Amazingly, all of the different flavors blended together seem to work really well. 

Shrimp Corn Cakes with Soy Mayo

Ingredients:

For Corn Cakes
1/2 c. chopped onion       1 tbsp. oil       2 garlic cloves, minced          1/2 lb uncooked shrimp
3/4 c. flour                        1/4 c. cornmeal         1 tbsp. cornstarch      1 tsp. baking powder
1/4 tsp. salt                       1/4 tsp. pepper         1 c. cream corn          1 c. whole kernel corn
1 egg, lightly beaten

For Mayo:
1/2 c. mayonnaise           1 tbsp. soy sauce      1 tbsp. ketchup          2 tsp. dijon mustard
1/2 tsp. garlic powder      1/2 tsp. hot pepper sauce

Directions:

1. In a small bowl, combine the mayo ingredients.
2. Cover and chill until serving.
3. In a large skillet, cook and stir onion in oil over medium heat until tender.
4. Add garlic, cook one minute longer.
5. Add shrimp, cook and stir until shrimp turns pink.
6. Remove from heat.
7. In a large bowl, mix flour, cornmeal, cornstarch, baking powder, salt and pepper.
8. In a small bowl, mix corn, egg and shrimp mixture.
9. Stir into dry ingredients, just until moistened.
10. In an electric skillet, heat 1/4 inch of oil to 375.
11. In batches, drop corn mixture by rounded tablespoonfuls into oil.
12. Fry 1 1/2 minutes on each side or until golden brown.
13. Drain on paper towels and then serve with the sauce.

If after making it, you want it to have more kick, add additional hot sauce.  Truthfully, if you aren't a mayo fan, these corn cakes are good without the sauce as well. I know on paper this looks a little strange, but some of the strangest recipes turn into the best meals!

As always, have fun!