INGREDIENTS
1 pound (500g) 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 (plus extra for garnish)
Finely grated zest of 1 lime
Kosher salt
1 tablespoon (15ml) mayonnaise
2 tablespoons (20g) cornstarch
1 large egg white
1/4 to 1/2 cup (100 to 200g) panko-style breadcrumbs
Peanut or canola oil, for frying
1 recipe Sweet Chili Dipping Sauce (see below)
DIRECTIONS
1.
Coarsely chop shrimp into 1/2-inch pieces. Set aside. Reserve a few tablespoons of sliced scallion greens for serving.
2.
Combine garlic, jalapeño, remaining 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.
3.
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.
4.
Once chilled, use wet hands and a tablespoon (or portioning scoop) to form the mixture into bite-sized patties. Transfer to a large plate as you go. When all the patties are formed, heat a few tablespoons of oil in a large skillet over medium high heat until shimmering. Fry patties in batches until golden brown and cooked through, turning once, 3 to 4 minutes total.
5.
Serve warm, scattered with cilantro and finely sliced scallions along with dipping sauce.
SAUCE
INGREDIENTS
10 to 12 red Thai bird chilies, finely minced
4 cloves garlic, finely minced (about 4 teaspoons)
1/4 cup Asian fish sauce
1/2 cup palm or light brown sugar sugar
3 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
DIRECTIONS
1. Combine all ingredients in a small sealable container. Shake well, set aside, and allow sugar to dissolve, shaking every 10 minutes or so. When sugar is fully dissolved, store in refrigerator until ready to use. Sauce will keep in the refrigerator for up to 3 weeks.
1 pound (500g) 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 (plus extra for garnish)
Finely grated zest of 1 lime
Kosher salt
1 tablespoon (15ml) mayonnaise
2 tablespoons (20g) cornstarch
1 large egg white
1/4 to 1/2 cup (100 to 200g) panko-style breadcrumbs
Peanut or canola oil, for frying
1 recipe Sweet Chili Dipping Sauce (see below)
DIRECTIONS
1.
Coarsely chop shrimp into 1/2-inch pieces. Set aside. Reserve a few tablespoons of sliced scallion greens for serving.
2.
Combine garlic, jalapeño, remaining 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.
3.
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.
4.
Once chilled, use wet hands and a tablespoon (or portioning scoop) to form the mixture into bite-sized patties. Transfer to a large plate as you go. When all the patties are formed, heat a few tablespoons of oil in a large skillet over medium high heat until shimmering. Fry patties in batches until golden brown and cooked through, turning once, 3 to 4 minutes total.
5.
Serve warm, scattered with cilantro and finely sliced scallions along with dipping sauce.
SAUCE
INGREDIENTS
10 to 12 red Thai bird chilies, finely minced
4 cloves garlic, finely minced (about 4 teaspoons)
1/4 cup Asian fish sauce
1/2 cup palm or light brown sugar sugar
3 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
DIRECTIONS
1. Combine all ingredients in a small sealable container. Shake well, set aside, and allow sugar to dissolve, shaking every 10 minutes or so. When sugar is fully dissolved, store in refrigerator until ready to use. Sauce will keep in the refrigerator for up to 3 weeks.