Shrimp cakes

Fresh raw shrimp from the fjord not far from where I live is a not in abundance, you have to special order them from the fisherman. Here in Norway these shrimp are cooked right away and sold cooked. I ordered some fresh raw shrimps because I wanted to try to make other dishes than just eating the cooked shrimps au naturel with mayones, dill and lemon on baguette or some other nice rolls. Don’t get me wrong I love the Norwegian way of eating these nordic shrimps
Being asian I wanted to make shrimp cakes,  in this country where I grew up it more common with fish cakes, so if you want other kind of seafood cakes you have to make them yourself.
Snack or appetizers for 4
500 g shrimps
4 cloves minced / crushed garlic
A handful chopped fresh coriander
1 tsp salt
desired amount of finely chopped chili pepper
For breading
1 slightly beaten egg
1-2 dl panko crumbs or other breadcrumbs
Oil for frying
I used coconut oil, which gave them a light coconut flavor.
if you do not have coconut oil as you can add desiccated coconut with the bread crumbs
Sweet chili saus recipe HERE, but you can use store bought.
Salad
3 grated carrots
equivalent amount of grated daikon.
You can also use green papaya or finely grated cabbage.1 clove crushed garlic
5 tablespoons fish sauce
1-2 tablespoons sugar
juice of 2/3 lime.
Mix garlic, fish sauce, sugar and lime juice in a bowl.
Grate the vegetables and add the sauce with the vegetables.
Chop all the ingredients for the shrimp cakes together to make the shrimp cake mince.
Make shrimp patties, dip it in beaten eggs and bread them in panko crumbs.
Fry the cakes in a little oil on medium heat on both sides until they are golden.
Serve with sweet chilli sauce and salad.

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