chop the shrimp by hand or in the food processor. If you are using the food
processor, pulse just 5 or 6 shrimp at a time until finely chopped, to avoid
turning them into a paste.
2. Put the chopped shrimp in a bowl and stir in the
onion, cilantro, lime juice, fish sauce, lime zest and Sriracha.
3. Add the
beaten egg and stir until well blended. Cover and refrigerate for 30 minutes to
firm up before cooking.
the oven to 250 degrees.
2 tablespoons of the olive oil in a large skillet, preferably nonstick, over
6. Stir the bread crumbs into the shrimp mixture, making sure it’s
7. Spoon the shrimp mixture by the tablespoon into the
skillet, forming each into a slightly oval cake about 1 1⁄4 inches wide. Cook
until lightly browned on the bottom, 2 to 3 minutes, then turn and continue cooking
until browned on the other side and opaque through, 2 to 3 minutes longer.
Transfer the cakes to a heatproof plate and keep warm in the oven while cooking
the rest; add more olive oil to the skillet as needed. You should have about 20
8. To serve, lay the shiso leaves, overlapping, to one side of a serving
plate or platter. Arrange the shrimp cakes on the rest of the platter.
Encourage your guests to use one of the shiso leaves to pick up a shrimp cake,
wrapping the leaf around the cake to eat it.