Thai-Style Shrimp Cakes with Sweet Chili Dipping Sauce

Ingredients

• 1 pound medium or large shrimp, shelled and de-veined
• 3 scallions, thinly sliced
• 2 medium garlic cloves, minced or grated
• 1 jalapeño pepper, seeded and minced
• Large handful fresh cilantro leaves and tender stems
• Finely grated zest of 1 lime
• Kosher salt
• 1 tablespoon mayonnaise
• 2 tablespoons cornstarch
• 1 large egg white
• 1/4 to 1/2 cup panko-style breadcrumbs
• Peanut or canola oil, for frying
• 1 recipe Sweet Chili Dipping Sauce

Directions

1. Chop the shrimp roughly into 1/2-inch pieces, then put them aside. Save a few tablespoons of the sliced scallion greens for finishing. In a food processor, add the garlic, jalapeño, the rest of the scallions, cilantro, lime zest, and a large pinch of salt. Pulse until the mixture is very finely chopped. Add half of the shrimp along with the mayo, cornstarch, and egg white, then pulse 5 or 6 times, just until you have a rough paste. Add the remaining shrimp and pulse two or three times more, only to bring it all together; some pieces of shrimp should stay larger.
2. Scrape the mixture into a bowl and add 1/4 cup of the panko breadcrumbs. Use a spatula or your hands to fold it in. The texture should be soft, but able to barely keep its shape when rolled into a ball. If it feels too loose, work in additional breadcrumbs gradually until it just holds. It will firm up further as it chills. Refrigerate the mixture for at least 30 minutes and up to a day.
3. After chilling, dampen your hands and use a tablespoon or portioning scoop to shape the mixture into small patties. Move each one to a large plate as you finish it. Once they are all shaped, warm a few tablespoons of oil in a large skillet over medium high heat until it shimmers. Cook the patties in batches, flipping once, until they are browned and cooked through, 3 to 4 minutes total.
4. Serve them warm, topped with cilantro and the reserved finely sliced scallions, with the dipping sauce alongside.