Cheaper than crab cakes and loaded with Thai flavors.
Coarsely chop shrimp into 1/2-inch pieces. Set aside. Reserve a few tablespoons of sliced scallion greens for serving.Combine garlic, jalapeño, remaining scallions, cilantro, lime zest, and a large pinch of salt in the bowl of a food processor. Pulse until everything is finely minced. Add half of the shrimp, the mayo, the cornstarch, and the egg white. Pulse until the mixture forms a coarse paste, about 5 or 6 pulses.
Fold in with a spatula or your hands. The mixture should be soft and should just hold its shape if you form a ball. If it’s too soft, add more breadcrumbs a little at a time until a ball just holds together. It will stiffen up more when it gets cold. Chill mixture for at least 30 minutes and up to a day.Once chilled, use wet hands and a tablespoon to form the mixture into bite-sized patties. Transfer to a large plate as you go.
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