|Cooking Method:||Pan Fry|
|1 lb||shrimp, peeled and deveined|
|1||green onion, sliced|
|1/2 Tbsp||ginger, minced|
|1 Tbsp||dijon mustard|
|1 Tbsp||fresh cilantro, minced|
|1 tsp||sweet chili sauce|
|pinch of ground black pepper|
|1 c||panko crumbs ( japanese breadcrumbs)|
|2 Tbsp||peanut or vegetable oil|
My family and friends loves it and when we have fish fry and I make some shrimp, crab and lobster cakes. It is so easy to fix it. They are so delicious and tasty.
I have had a lot of crab cakes and tuna croquettes in my life, but had never thought about chopping up shrimp and using that in a shrimp cake. I love the crunchiness that the panko gives to this dish! If you want to kick the heat up a notch, add cayenne pepper or even chopped jalapenos. This is a super easy and delicious dish to try at your next dinner!
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.