2 lb raw shrimp, peeled and deveined
⅔ cup minced sweet red pepper
2 Tbsp minced fresh ginger
2 green onions, minced
2 cloves garlic, minced
1½ Tbsp fish sauce (nam pla)
1 tsp sriracha or sambal oelek chili garlic sauce
⅓ cup vegetable oil (approx)
Avocado Mango Salsa:
2 firm-ripe Mexican avocados, halved, pitted, peeled and diced
1½ cups finely diced fresh ripe mango
¼ cup chopped fresh cilantro
2 Tbsp rice vinegar
4 tsp sesame oil
1 tsp soy sauce
In food processor, coarsely chop shrimp, pulsing 5 or 6 times. Add egg, red pepper, ginger, green onion, garlic, fish sauce and sriracha sauce; pulse 3 or 4 times, just to incorporate.
Avocado Mango Salsa: In bowl, combine avocado, mango, cilantro, rice vinegar, sesame oil and soy sauce; set aside.
In large stick-resistant skillet, heat some of the vegetable oil over medium heat. Using two spoons, mound cakes, using 2 Tbsp per piece into pan, using back of spoon to flatten each to ½-inch rounds. In batches, fry Thai shrimp cakes, turning once, until firm and pink throughout, about 5 minutes. Transfer to paper towel-lined tray. Wipe out pan and repeat with more oil and shrimp cake mixture until all cakes are cooked.
Transfer to rack-lined tray and keep warm in 200°F (100°C) oven while cooking remaining cakes. Serve topped with Avocado Mango Salsa.
Makes: 36 pieces.
Tip: Shrimp cakes can be made up to one day before and reheated on baking tray in 350°F (180°C) oven until hot, about 8 min.