Pan-fried shrimp cakes with scallions and sesame + a sweet chili-sriracha dipping sauce. Serves about 2 hungry people, more if you serve with rice and side dishes.
Shell and clean about 1 ½ lb. of shrimp. With a large kitchen knife or cleaver, roughly chop the shrimp into about ½ inch or smaller pieces, then use the back side of the knife to sort of hammer down and flatten the shrimp pieces. Gather into a thick patty and repeat the process. Alternatively, you can use a food processor to break down the shrimp into smaller pieces.
In a large mixing bowl, combine the chopped shrimp with 1 egg white, a couple handful of sliced scallions, a generous sprinkling of sesame seeds, minced tender cilantro stems (optional), a tsp of cornstarch, a drizzle of sesame oil, a scant amount of garlic powder, salt and a couple grinds of white pepper. Stir vigorously with a wooden spoon until everything is well-combined, for a few minutes or as long as your arms can take it. Or beat on low/med speed with the paddle attachment in a stand mixer for about 2-3 minutes.
Heat some neutral oil in a large nonstick or cast iron pan on med-high heat, form the shrimp mixture into patties of your desired width, but no more than ½ inch thick. Pan fry patties for about 2-3 min on one side or until the edges and bottoms turn golden. Carefully flip and cook the other side for about a minute or so. Repeat for all patties. Work in batches if needed and don’t overcrowd the pan. Transfer to a serving plate, serve with fresh tender herbs like cilantro, mint or basil, sprinkle on some toasted sesame seeds, more sliced scallions and serve with sriracha mixed with sweet chili sauce.