Fragrant Sea Scallop Cakes from One Good Dish by David Tanis

Ingredients

• 2 tablespoons chopped or crushed unsalted roasted peanuts
• 1 pound sea scallops
• 2 teaspoons finely chopped serrano or jalapeño chile, or to taste
• 1 teaspoon grated ginger
• One 2-inch piece of ginger, peeled and grated
• ½ teaspoon white or black pepper
• Coconut or peanut oil for shallow-frying
• 2 small garlic cloves, smashed to a paste with a little salt
• 2 teaspoons fish sauce
• 2 small kaffir lime leaves, thinly slivered
• ¼ cup rice wine vinegar
• 1 small egg, lightly beaten
• ½ teaspoon salt
• 6 scallions, thinly sliced
• ½ cup cilantro leaves and tender stems, roughly chopped
• 2 or 3 tiny red or green fresh Thai chiles, thinly sliced
• ¼ cup packed brown sugar