Thai Style Shrimp Cakes

Serves 4

Mike Monahan’s shrimp cakes are airy, light and delicious. He only uses wild gulf shrimp for optimal flavor.

• 1 1/2 lb. wild gulf shrimp – peeled & deveined, substitute Maine shrimp if available (no need to devein)
• Peanut or vegetable oil
• 1 egg
• 3 scallions- white section with some green, finely chopped
• 1/2 t fish sauce
• 1/2 t sriracha sauce
• 1 T lime juice
• 1/2 cup panko crumbs
• 1/2 bunch cilantro- chopped (set aside for garnish)

Dipping sauce

• 1/2 cup sweet chili sauce
• 1 T fish sauce
• Juice of 1 lime
• 1t sriracha sauce- or more if you like it hot
• 1 t rice wine vinegar
• 1 scallion- white section with some green, sliced very thinly

Purée shrimp in food processor and transfer to mixing bowl. Add egg and stir in until evenly mixed. Stir in rest of ingredients except cilantro & oil.

Heat non-stick pan over medium heat. Add enough oil to cover bottom of pan about 1/8 inch. When oil is sizzling hot, spoon shrimp mix (about a heaping soup spoon full to make 2-3 inch wide cakes. I flatten them out with a spatula after adding them to pan. Fry for 3-4 min a side or until golden brown and just opaque in the center.

Serve with dipping sauce on the side or basted over the top and sprinkle with cilantro