Chef John's Spicy Shrimp Cakes

Ingredients

• pound sraw peeled and deveined shrimp
• tablespoon schopped fresh cilantro leaves and stems
• tablespoon finely minced garlic, or to taste
• teaspoon sambal chili paste, or more to taste
• teaspoon brown sugar
• 3/4 teaspoon kosher salt, or as desired
• 1/2 teaspoon fish sauce
• 1/2 teaspoon ground turmeric
• pinch cayenne pepper
• cup panko bread crumbs, or more if needed
• vegetable oil for frying

Instructions

1. Combine shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper in the bowl of a food processor; pulse until mixture begins to break down.
2. Scrape down sides of the bowl.
3. Continue processing until mixture is very smooth but not puréed and moves around the bowl as a mass; transfer to a mixing bowl.
4. Cover with plastic wrap; press wrap against surface of shrimp mixture.
5. Refrigerate until chilled, 1 to 2 hours.
6. Place panko on a plate. Scoop out 8 equal sized portions of shrimp mixture; roll in panko to coat. Shape into thin patties.
7. Heat oil in skillet over medium high heat. Add shrimp cakes, in batches; cook until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels. Repeat with remaining cakes.