Name: Chef John's Spicy Shrimp Cakes
Yield: 8
Ingredients: Raw peeled and deveined shrimp - 2 pounds; Finely crushed garlic, or to taste - 1 tablespoon; Chopped fresh cilantro leaves and stems - 2 tablespoons; Sambal chili paste, or more to taste - 1 teaspoon; Brown sugar - 1 teaspoon; Kosher salt, or as desired - ¾ teaspoon; Fish sauce - ½ teaspoon; Ground turmeric - ½ teaspoon; Cayenne pepper - 1 pinch; Panko bread crumbs, or more if needed - 1 cup; Vegetable oil for frying - 1 cup

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Ingredients for - Chef John's Spicy Shrimp Cakes

1. Raw peeled and deveined shrimp - 2 pounds

2. Finely crushed garlic, or to taste - 1 tablespoon

3. Chopped fresh cilantro leaves and stems - 2 tablespoons

4. Sambal chili paste, or more to taste - 1 teaspoon

5. Brown sugar - 1 teaspoon

6. Kosher salt, or as desired - ¾ teaspoon

7. Fish sauce - ½ teaspoon

8. Ground turmeric - ½ teaspoon

9. Cayenne pepper - 1 pinch

10. Panko bread crumbs, or more if needed - 1 cup

11. Vegetable oil for frying - 1 cup

How to cook deliciously - Chef John's Spicy Shrimp Cakes

1. Stage

Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.

2. Stage

Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.

3. Stage

Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.