Ingredients
1 pound uncooked shrimp (41-50 per pound), peeled and deveined1 large egg, lightly beaten1/2 cup finely chopped sweet red pepper6 green onions, chopped and divided 1 tablespoon minced fresh gingerroot1/4 teaspoon salt1 cup panko bread crumbs1/4 cup mayonnaise1 tablespoon Sriracha chili sauce1 tablespoon sweet chili sauce5 cups shredded Chinese or napa cabbage12 mini buns or dinner rolls, toasted3 tablespoons canola oilAdditional Sriracha chili sauce, optional
Preparation
Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs; mix gently. Shape into twelve 1/2-in.-thick patties. Refrigerate 20 minutes.
Meanwhile, in a large bowl, combine mayonnaise and the chili sauces; stir in cabbage and remaining green onions.
Preheat air fryer to 375°. In batches, place patties in a single layer on greased tray in air-fryer basket. Cook until golden brown, 8-10 minutes. Serve on buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce.
