Thai Shrimpcakes

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 16 uncooked large shrimp, peeled, deveined (about 1 pound)
• 1 large egg
• 1 green onion, sliced
• 2 tablespoons fresh lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon fresh cilantro, minced
• 1/2 teaspoon sriracha sauce (found in the international section in the supermarket)
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 2 cups panko breadcrumbs, divided (breadcrumbs)
• 2 tablespoons peanut oil (or more)

Recipe

• 1 coarsely chop shrimp in processor.
• 2 add egg, green onion, lemon juice, mustard, cilantro, sriracha sauce, salt, and pepper. blend in using on/off turns.
• 3 add 1 cup panko and blend in using on/off turns.
• 4 form mixture into twelve 3-inch" diameter cakes.
• 5 roll cakes in remaining 1 cup panko.
• 6 transfer cakes to waxed-paper-lined baking sheet. refrigerate 10 minutes. (can be made up to 4 hours ahead. cover, and refrigerate.).
• 7 heat 2 tablespoons peanut oil in heavy large skillet, over medium-high heat.
• 8 working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
• 9 place on paper towels to absorb any oil after frying.