Ingredients

1 pound medium or large shrimp, shelled and de-veined

3 pieces scallions, thinly sliced

2 cloves medium garlic cloves, minced or grated

1 pieces jalapeño pepper, seeded and minced

1 handful fresh cilantro leaves and tender stem

1 piece Finely grated zest of 1 lime

1 pinch Kosher salt

1 tablespoons mayonnaise

2 tablespoon cornstarch

1 piece large egg white

1/4 - 1/2 cup panko-style breadcrumb

1 Peanut or canola oil, for frying

1 sweet chili sauce

Preparation

  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.