- 1 pound uncooked shrimp, peeled and deveined
- 1 cup panko, plus extra for coating
- 1 heaping tbsp chopped parsley
- 4 scallions, white pale green parts only, finely diced
- 1/4 teaspoon cayenne pepper
- 1 egg
- 1/2 lemon
- oil for frying
- kosher salt
Pulse the shrimp in a food processor until coarsely chopped.
Combine the shrimp, 1 cup panko, parsley, scallions, cayenne, and egg in a large bowl.
Add a few good squeezes from half of the lemon and 1/2 tsp of kosher salt.
Mix well, and then form into cakes.
Then roll the cakes into the extra panko and reserve.
You can keep this ready in fridge for few hours (or freeze) and cook later.
Heat a layer of oil over medium-high heat in a large frying pan (about 1/4″ thick).
When hot, add the patties. Don’t overcrowd the pan.
After about 2 minutes, flip the cakes and turn the heat down to medium.
They cook very fast, so after another minute or two, remove to a paper towel-lined plate.
Yum Yum Sauce
Whisk following ingredients together in a bowl until smooth -> 1 Cup Mayonnaise, 2 tbsp ketchup, 1 tbsp granulated sugar, 1.2 tsp paprika, 2 tsp Rice or apple cider vinegar, 2 tsp garlic powder.
Notes: Refrigerate atleast 1 hour for best flavor. Can be made ahead and stored in fridge for few days. I dont measure exactly and ingredients proportions can be changed according to your taste.