Shrimp Cakes (Tod Man Kung)
900g peeled, deveined shrimp, cold
4 large cloves garlic, peeled and minced
1.5 teaspoons sea salt
3 cilantro roots or 3 tablespoons finely-chopped cilantro stems
6 kaffir lime leaves, remove midrib, roll like a cigar then
1 teaspoon ground white pepper
1.5 teaspoons baking powder
2 cups Panko bread crumbs
vegetable or coconut oil, for deep-frying
1. Add shrimp, garlic, salt, cilantro, white pepper, and baking powder in a food processor. Pulse until smooth, scraping down sides of the bowl as necessary. Run processor continuously for about 15 seconds until mixture becomes smooth and sticky. Transfer the mixture into a large bowl, cover and refrigerate it for at least 10 minutes.
2. Place bread crumbs in a shallow bowl. Heat oil in a Dutch oven or wok to 180°C registered on a thermometer or for about 5 minutes on medium flame until the surface of the oil is shimmering.
3. Using wet hands split shrimp mixture into ping-pong sized balls. Flatten balls to form patties. Roll each patty in the bread crumbs and gently lower it into hot oil. Don’t overcrowd the pan as shrimp cakes will puff up in hot oil.
4. Flip the shrimp cakes over a few times while they're frying. Once they're golden brown all over, place them out onto a paper towel. Serve hot with Thai sweet chili sauce.