Steamed Shrimp Cakes With Dipping Sauce

• 3 lbs shrimp, peeled, deveined
• 1/3 cup cilantro leaves
• 2 None kaffir lime leaves, finely shredded
• 2 cloves garlic, crushed
• 5 None pieces fresh ginger, finely grated
• 1 None stalk lemongrass, white part only, finely chopped
• 1 None small fresh red chili, finely chopped
• None None sliced green onion, lime wedges, to serve
• None None Dipping Sauce
• 1/3 cup fresh lime juice
• 1 tbsp fish sauce
• 2 tsp peanut oil
• 1 None small fresh red chili, deseeded, finely chopped
• 2 tsp brown sugar

1. Process shrimp, cilantro, kaffir lime leaves, garlic, ginger, lemongrass and chili in a food processor until well combined. Use wet hands to shape mixture into 12 patties.
2. In a wok, bring 2 inches of water to a boil over high heat. Line 2 bamboo steamer baskets with parchment paper. Divide shrimp cakes between baskets. Stack, cover with lid and place over water. Reduce heat to medium and steam for 4-5 mins. Remove baskets, swap and re-cover. Check water level and steam for a further 4-5 mins, until cakes are cooked.
3. Combine all dipping sauce ingredients in a small serving bowl.
4. Serve warm shrimp cakes with dipping sauce, green onions and lime wedges.

shrimp, cilantro, lime, garlic, fresh ginger, stalk lemongrass, red chili, green onion, dipping sauce, lime juice, fish sauce, peanut oil, red chili, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/23112 (may not work)