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Author Notes: 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.
Makes 4 cakes
- 8 ounces Shrimp, peeled, deveined, coarsely chopped
- 1 tablespoon Mayonnaise
- 1/4 teaspoon Salt
- 1/4 t teaspoons Pepper
- 1/2 cup Panko breadcrumbs
- 1/3 cup Unsweetened dried coconut, minced, divided
- 2 tablespoons Scallions, minced
- 2 tablespoons Cilantro, finely chopped
- 2 teaspoons Fish sauce
- 2 teaspoons Siracha
- 1 1/2 teaspoons Fresh ginger, grated
- 1 teaspoon Fresh lime juice
- 1 Large garlic clove, minced
- 1 tablespoon Olive oil
- 1 tablespoon Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Fresh lime juice
- 1 tablespoon Seasoned rice vinegar
- 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.
- This recipe was entered in the contest for Your Best Recipe with Coconut