You can use a Cusinart for this if you have one you’ll avoid all the chopping and it’ll be a fast prep. If not, hand chop into small pieces.
1 lb.raw shrimp-cleaned and chopped into small pieces
3 slices bacon fat-remove meat from bacon slices and chop fat in small pieces
1 clove garlic-minced
pinch of Sea Salt
1 teaspoon White Pepper
3 teaspoons Tapioca Flour
2 teaspoons Corn Starch
1 teaspoon Baking Soda
2 teaspoons Fish Sauce
a squeeze of Siracha-makes it spicy- or 1 fresh jalapeno chile is ok too-chopped
Put above ingredients in Cusin Art and pulse until you have small pieces. I prefer small pieces rather than forming a paste but that’s ok if that is your preferred consistency.
Form patties using 1-2 tablespoons of mixture. Mixture will be wet.
You’ll need 2 bowls:
Dip Patty in egg and the roll in Panko
Heat about 2 cups Canola Oil or Peanut Oil in a deep frying pan. Fry until golden brown.
About 3-4 minutes on each side.
You can make these ahead of time and refrigerate until ready to fry.
Serve with Green Salad and a squirt of Siracha or serve with Fish Sauce with bits of Cilantro chopped into it.