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 rolls3 tablespoons canola oil Additional 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 lightly but thoroughly. 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. Place buns on a baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 2-3 minutes.
In a large cast-iron or other heavy skillet, heat oil over medium heat. Add shrimp cakes in batches; cook until golden brown on each side, 4-5 minutes. Serve on toasted buns with slaw. If desired, secure each slider with a toothpick. Serve with additional Sriracha chili sauce if desired.
