Adapted from Emily and Matt Clifton (NerdsWithKnives.com)
Serving size:
10-16 shrimp cakes, depending on the size
Ingredients
- 1 pound raw shrimp, shelled and de-veined, coarsely chopped
- 4 green onions, chopped (reserve some for garnishing)
- 2 medium garlic cloves, minced
- 1/2 – 1 jalapeño pepper (depending on heat preference) , seeded and minced
- 1/4 cup cilantro leaves and stems (plus extra leaves for garnish)
- zest of 1 lime
- kosher salt
- 1 tablespoon mayonnaise
- 2 tablespoons cornstarch
- 1 egg white
- 1/2 cup panko or breadcrumbs
- Peanut or another neutral oil
Combine garlic, jalapeño, scallions, cilantro, lime zest, and a large pinch of salt in the bowl of a food processor. Pulse until everything is finely minced. Add half of the shrimp, the mayo, the cornstarch, and the egg white. Pulse until the mixture forms a coarse paste, about 5 or 6 pulses. Add the remaining shrimp and pulse two or three times to combine everything. Some of the shrimp will be chunkier.
Transfer the mixture to a bowl and add 1/4 cup of the panko breadcrumbs. Fold in with a spatula or your hands. The mixture should be soft and should just hold its shape if you form a ball. If it’s too soft, add more breadcrumbs a little at a time until a ball just holds together. It will stiffen up more when it gets cold. Chill mixture for at least 30 minutes and up to a day.
Once chilled, use wet hands and a tablespoon to form the mixture into bite-sized patties. When all the patties are formed, heat a few tablespoons of oil in a large pan over medium high heat until shimmering. Fry patties in batches until golden brown and cooked through, turning once, 3 to 4 minutes total.
Serve warm, garnished with cilantro and reserved scallions along with sweet-hot chili sauce (link).