8 ounces uncooked large shrimp, peeled, deveined
1 large egg
1 TBSP shallot, minced
1 TBSP fresh lemon juice
1/2 TBSP Dijon mustard
1 tsp dried cilantro
1/4 tsp hot pepper sauce
1/8 tsp salt
Pinch of ground black pepper
1 cups panko (Japanese breadcrumbs)
2 TBSP vegetable oil
Coarsely chop shrimp in processor. Add egg, shallot, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1/2 cup panko and blend in using on/off turns. Form mixture into four cakes. Roll cakes in remaining 1/2 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
Heat 2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
Chili Lime Cream Sauce:
1/4 cup vermouth
1/4 cup fresh lime juice
1 TBSP chopped peeled fresh ginger
1 TBSP minced shallot
1/3 cup whipping cream
1 TBSP chili-garlic sauce
4 TBSP (1/2 stick) unsalted butter, room temperature, cut into 1/2-inch pieces
Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.