This started for me from a recipe an old high school friend found after visiting Thailand. I've since added and subtracted and lightened the recipe to the point where I feel it is very much my own.
Place one-third of shrimp (2.5 oz), mayonnaise, salt and pepper in a food processor and pulse until shrimp are finely chopped and have formed a paste, about 10 pulses.
Add remaining two-thirds of shrimp ( 5.5 oz) to shrimp mixture in processor and pulse until coarsely chopped, about 5 pulses, scraping down sides of bowl. Transfer shrimp mixture to bowl and stir in 1/4 cup panko, 2T coconut, scallions, cilantro, fish sauce, Siracha, ginger, lime juice and garlic.
Combine remaining 1/4 cup panko and remaining coconut in a bowl. With wet hands form 4 patties 3/4” thick. Dredge both side of patties in panko mixture pressing to flatten. The patties can each also be pressed into a 3” ring to help form. Chill patties on a sheet pan for at least 30 minutes or for several hours.
In a large skillet heat oil and sauté patties till golden browned about 3 to 5 minutes per side.
Meanwhile combine sauce ingredients and serve with patties.