1 lb. shrimp, peeled and deveined
1 large egg
1 green onion, sliced
1/2 Tbsps. ginger, minced
1 Tbsps. Dijon mustard
1 Tbsps. fresh cilantro, minced
1 tsp sweet chili sauce
1 tsp hot pepper sauce
1/2 tsp salt
pinch of ground black pepper
1 c panko bread crumbs (Japanese bread crumbs)
2 Tbsps. peanut or vegetable oil
1. Coarsely chop shrimp. In a large bowl combine shrimp, egg, green onion, ginger, mustard, cilantro, sweet chili sauce, hot pepper sauce, salt, and pepper. Add 1 cup panko to the bowl and combine using your hands.
2. 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, about 6 minutes.