1. Coarsely chop shrimp in processor. 2. Add egg, green onion, lemon juice, mustard, cilantro, Sriracha sauce, salt, and pepper. Blend in using on/off turns. 3. Add 1 cup panko and blend in using on/off turns. 4. Form mixture into twelve 3-inch" diameter cakes. 5. Roll cakes in remaining 1 cup panko. 6. Transfer cakes to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover, and refrigerate.). 7. Heat 2 tablespoons peanut oil in heavy large skillet, over medium-high heat. 8. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes. 9. Place on paper towels to absorb any oil after frying. ---------------------------------------------------------------------------
Nutrition
Ingredients
