Shrimp And Jasmine Rice Cakes With Mango-Ginger Coconut Sauce

Ingredients

• For Sauce:
• 2 tablespoons butter
• 2 garlic cloves, peeled and finely chopped
• 1 tablespoon green onion, finely chopped
• 1 tablespoon cilantro, finely chopped
• 2 tablespoons fresh ginger, peeled and finely chopped
• 1/2 teaspoon salt
• 1/4 cup mango jam (or may substitute apricot or peach jam)
• 1 can (14 oz) lite coconut milk, divided
• For Cakes:
• 1 1/2 cup Mahatma(R) or Carolina(R) Jasmine Rice, cooked
• 2 cups shrimp, cooked
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons seafood seasoning
• 1/4 cup green onion, finely chopped
• 1/4 cup cilantro, chopped fine
• 1/4 cup (1/2 stick) butter, melted
• 3 eggs, lightly beaten
• 2 tablespoons shortening or vegetable oil