Potato with Rock Shrimp Cakes with Mango Salsa

Name: Potato with Rock Shrimp Cakes with Mango Salsa
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 10
Ingredients: 15 cups potato, peeled, boiled and grated (about 6 lbs); 3 1/12 cups tomato, peeled, seeded and diced; 3 cups shrimp, peeled and chopped; 3/4 cups cornstarch; 10 tbs fresh basil, chopped; 2 tsp cayenne pepper; kosher salt and black pepper to taste; 6 egg whites; 6 peeled and sliced mangos; vegetable oil for frying; for the salsa; 4 kiwi fruit, peeled and chopped; 8 oz strawberries, chopped; 8 oz cantalope, chopped; 1 1/2 tsp fresh tarragon, chopped; 2 tbs extra virgin olive oil; 2 tbs shallots, minced; 2 tbs raspberry vinegar; kosher salt and black pepper to taste

Ingredients

15 cups potato, peeled, boiled and grated (about 6 lbs)
3 1/12 cups tomato, peeled, seeded and diced
3 cups shrimp, peeled and chopped
3/4 cups cornstarch
10 tbs fresh basil, chopped
2 tsp cayenne pepper
kosher salt and black pepper to taste
6 egg whites
6 peeled and sliced mangos
vegetable oil for frying
for the salsa
4 kiwi fruit, peeled and chopped
8 oz strawberries, chopped
8 oz cantalope, chopped
1 1/2 tsp fresh tarragon, chopped
2 tbs extra virgin olive oil
2 tbs shallots, minced
2 tbs raspberry vinegar
kosher salt and black pepper to taste

Cook potatoes until tender in boiling salted water.
Grate the potatoes using large holes of a cheese grater. Set aside.
Mix together tomatoes, shrimp, cornstarch, basil, cayenne, salt and potatoes. Fold into potato mixture.
Heat oil in a large saute pan.
Fold potato mixture into 2 oz cakes and fry until golden brown, turning once.
To make the fruit salsa, peel the kiwi fruit and cut into 1/4 inch thick slices, then cut each slice in half.
Remove the stems from the strawberries, then cut in half.
Combine the kiwi fruit, strawberries, cantaloupe and tarragon in a bowl.
In a small saucepan, heat the olive oil, stir in the shallots and saute until soft, but not brown.
Stir in raspberry vinegar to make a hot dressing.
Drizzle over fruit and toss gently to mix well.
Refrigerate for 30 minutes to allow flavors to blend.
To serve place 3 cakes on a serving plate and garnish with the fresh mango slices.