Shrimp Cakes with Cucumber Sesame Salad

This recipe calls for: Gourmet Jalapeno 1 1/2 lbs (750g) raw peeled and deveined shrimp (about 2 lbs/1 kg prawns with shells)
1/3 cup finely sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons cornstarch
2 tablespoons Something Special Gourmet Jalapeno
1 tablespoon oyster sauce
2 teaspoons finely grated fresh ginger
1 egg
pinch of salt and freshly cracked black pepper
peanut or canola oil for shallow frying

DIPPING SAUCE
1/3 cup Something Special Gourmet Jalapeno
1/4 cup rice (or white wine) vinegar
2 tablespoons water
1 tablespoon oyster sauce
1/2 English cucumber, quartered, seeded and diced
2 tablespoons toasted sesame seeds

Place shrimp, onions, cilantro, cornstarch, dip, sauce, ginger, egg, salt and pepper in a food processor. Process until mixture comes together and forms a paste-like consistency.

Heat some oil in a large cast iron or non-stick frying pan over medium-high heat. Carefully drop rounded tablespoons of mixture into hot oil and press down with back of spoon or spatula to shape into rounds. Cook for 3 to 4 minutes per side or until golden brown and cooked through. Remove to paper towel to drain. Makes about 24.

To make the dipping sauce, combine dip, vinegar, water and sauce in small saucepan over medium-low heat. Stir until dip is melted. Remove from heat and let cook. Add remaining ingredients. Serve with shrimp cakes. Serves 4 to 6.