Thai-Style Sea Scallop Cakes

• 1/4 cup rice wine vinegar
• 1/4 cup brown sugar
• 2 or 3 tiny Thai chiles, red or green, thinly sliced
• 2 tablespoons chopped or crushed roasted unsalted peanuts
• 2 teaspoons fish sauce
• 1 teaspoon grated ginger
• 1 pound sea scallops, or 1/2 pound sea scallops plus 1/2 pound halibut, cod or other firm white-fleshed fish
• 1/2 teaspoon salt
• 1/2 teaspoon black or white pepper
• 2 teaspoons fish sauce
• 2 small garlic cloves, smashed to a paste with a little salt
• 1 two-inch piece ginger, peeled and grated
• 6 scallions, thinly sliced
• 2 teaspoons finely chopped serrano or jalapeno chile, or to taste
• 1/2 cup cilantro leaves and tender stems, roughly chopped
• 4 kaffir lime leaves, slivered thinly
• 1 small egg, lightly beaten
• Peanut or coconut oil for frying

1. To make the dipping sauce, combine all ingredients in a small bowl.
2. To make the sea scallop cakes, put the sea scallops in the bowl of a food processor.
3. Add the salt, pepper, fish sauce, garlic and ginger.
4. Process to a fine-ground paste, about 1 minute.
5. Add the scallions, chile, cilantro, kaffir lime leaves and egg.
6. Pulse a few times to combine well.
7. The paste can be transferred to another container and refrigerated until ready to cook, up to a day ahead.
8. Pour peanut or coconut oil to a depth of 1/4 inch into a wide skillet and turn the heat to medium high.
9. When the oil is hot, carefully add the fish cake mixture in large spoonfuls.
10. Fry in batches if necessary to avoid crowding.
11. Adjust the heat to allow the cakes to brown gently for about 3 minutes, then flip them.
12. Flatten them gently with a spatula and cook for 2 to 3 more minutes.
13. Drain on absorbent paper, then serve hot, with the dipping sauce.

rice wine vinegar, brown sugar, chiles, peanuts, fish sauce, ginger, scallops, salt, black, fish sauce, garlic, ginger, scallions, serrano, cilantro, lime, egg, peanut

Taken from cooking.nytimes.com/recipes/1014211 (may not work)