Vietnamese-Style Crispy Shrimp Cakes

• 1 pound shelled large shrimp, coarsely chopped
• 1/4 cup cornstarch, more for dusting
• 2 tablespoons minced lemon grass (tender inner stalk only)
• 2 garlic cloves, minced
• 2 serrano or jalapeno chile peppers, seeded and minced
• 4 scallions, thinly sliced, white and light green part separated from dark green tops
• 1 tablespoon plus 2 teaspoons sugar
• 1 teaspoon coarse kosher salt
• 1/4 cup Asian fish sauce
• Finely grated zest of 1 lime
• 1/4 cup fresh lime juice (from 2 to 3 limes)
• Peanut oil, for frying
• Cooked rice noodles, optional, for serving
• 1/2 cup fresh cilantro leaves, optional, for serving

1. In the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoons sugar and salt.
2. Pulse until mixture forms a coarse paste.
3. In a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.
4. Heat oil in a large skillet over medium-high heat.
5. Wet hands to keep shrimp paste from sticking.
6. Form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty.
7. Dust patty with cornstarch.
8. Repeat with remaining batter.
9. Fry patties in batches until golden brown, 2 to 3 minutes per side.
10. Serve over rice noodles, if desired, drizzled with fish sauce mixture and strewn with cilantro.

shrimp, cornstarch, lemon grass, garlic, serrano, scallions, sugar, coarse kosher salt, fish sauce, lime, lime juice, peanut oil, rice noodles, fresh cilantro

Taken from cooking.nytimes.com/recipes/1014568 (may not work)