Bang Bang Shrimp Cake Sliders

• 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
• 1 large egg, lightly beaten
• 1/2 cup finely chopped sweet red pepper
• 6 green onions, chopped and divided
• 1 tablespoon minced fresh gingerroot
• 1/4 teaspoon salt
• 1 cup panko (Japanese) bread crumbs
• 1/4 cup mayonnaise
• 1 tablespoon Sriracha chili sauce
• 1 tablespoon sweet chili sauce
• 5 cups shredded Chinese
• napa cabbage
• 12 mini buns or dinner rolls
• 3 tablespoons canola oil
• Additional Sriracha chili sauce, optional

1. Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs; mix gently. Shape into twelve 1/2-in.-thick patties. Refrigerate 20 minutes.
2. Meanwhile, in a large bowl, combine mayonnaise and the chili sauces; stir in cabbage and remaining green onions. Place buns on a
3. , cut sides up. Broil 3-4 in. from heat until golden brown, 2-3 minutes.
4. In a large skillet, heat oil over medium heat. Add shrimp cakes in batches; cook until golden brown, 4-5 minutes on each side. Serve on toasted buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce.

shrimp, egg, sweet red pepper, green onions, fresh gingerroot, salt, bread crumbs, mayonnaise, chili sauce, sweet chili sauce, shredded chinese, cabbage, buns, canola oil, chili sauce

Taken from www.tasteofhome.com/recipes/bang-bang-shrimp-cake-sliders/ (may not work)