Shrimp Cakes With Chili-Lime Cream Sauce

• For the Shrimp Cakes
• 16 uncooked large shrimp, peeled, deveined (about 1 pound)
• 1 large egg
• 1 green onion, sliced
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 2 cups panko breadcrumbs (Japanese breadcrumbs)
• 2 tablespoons peanut oil (or more)
• For the Sauce
• 1/4 cup dry white wine
• 1/4 cup fresh lime juice
• 1 tablespoon fresh ginger, peeled and chopped
• 1 tablespoon shallot, minced
• 1/3 cup cream
• 2 tablespoons chili-garlic sauce
• 6 tablespoons unsalted butter, room temperature, cut into 1/2-inch pieces

1. To make the Cakes: Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.).
2. Heat 2 tablespoons peanut 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.
3. Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
4. Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.
5. For the sauce: Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
6. *Available in the Asian foods section of many supermarkets and at Asian markets.

shrimp, shrimp, egg, green onion, lemon juice, mustard, fresh cilantro, hot pepper sauce, salt, ground black pepper, breadcrumbs, peanut oil, white wine, lime juice, fresh ginger, shallot, cream, chiligarlic sauce, unsalted butter

Taken from www.food.com/recipe/shrimp-cakes-with-chili-lime-cream-sauce-247047 (may not work)