1 lb shrimp, peeled and deveined
1 large egg
1 green onion, sliced
1/2 Tbsp ginger, minced
1 Tbsp dijon mustard
1 Tbsp fresh cilantro, minced
1 tsp sweet chili sauce
1/2 tsp salt
pinch of ground black pepper
1 c bread crumbs
2 Tbsp peanut or vegetable oi
Coarsely chop shrimp. In a large bowl combine shrimp, egg, green onion, ginger, mustard, cilantro, hot pepper sauce, sweet chili sauce, salt, and pepper. Add 1 cup bread crumbs to the bowl and combine using your hands. Form mixture into twelve 3-inch-diameter cakes.
Heat 2 tablespoons of oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed.
1 large egg
1 green onion, sliced
1/2 Tbsp ginger, minced
1 Tbsp dijon mustard
1 Tbsp fresh cilantro, minced
1 tsp sweet chili sauce
1/2 tsp salt
pinch of ground black pepper
1 c bread crumbs
2 Tbsp peanut or vegetable oi
Coarsely chop shrimp. In a large bowl combine shrimp, egg, green onion, ginger, mustard, cilantro, hot pepper sauce, sweet chili sauce, salt, and pepper. Add 1 cup bread crumbs to the bowl and combine using your hands. Form mixture into twelve 3-inch-diameter cakes.
Heat 2 tablespoons of oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed.