Thai Shrimpcakes

These delicious Shrimpcakes are served with the recipe I posted for Chili Lime Sauce, or Sweet Chili Sauce. I use Franks Sweet Chili Sauce. It's a new product and can be found with Franks Red Hot Sauce in the grocery store. Either way, they are wonderful! NOTE: Prep time includes time in the fridge.

• Ready In: 45 mins
• Serves: 2-4

Ingredients

• 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)

Directions

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.