Lemongrass Shrimp Cakes with Sweet Chili Recipe by RockSugar Pan Asian Kitchen

Ingredients

• Recipemainingredient object (140)
• 1 lb. Shrimp, Cleaned, Deveined
• 4 Tbsp. Canola Oil
• 4 Tbsp. Sweet Chili Sauce (Maeploy Brand)
• 1.5 lb. Lemongrass Shrimp Base
• 0.5 oz. Lemongrass, Outer Layer Removed
• 2 Tbsp. Lime Juice
• 0.5 C. Sweet Chili Sauce with Peanuts
• 4 oz. Green Beans, Cut into 1/4”
• 2 Tbsp. Rice Vinegar
• 1 oz. Green Onions, Chopped, 1/8”
• 0.5 Tbsp. Fish Sauce
• 1 Tbsp. Cilantro, Chiffonade
• 1 oz. Hot House Cucumber, Half & Sliced Crosswise 1/8"
• 2 Tbsp. Peanuts, Crushed
• 1 Tbsp. Thai Basil, Chiffonade
• 1 tsp. Red Jalapeno, Minced
• .25 tsp. Kafir Lime Leaves, Fine Julienne
• 1.25 tsp. Kosher Salt
• .25 tsp. Sesame Oil
• 1 pinch White Ground Pepper