1 1/2 lbs raw shrimp, peeled and deveined, patted dry and rough chopped
1/2 cup dried unsweetened coconut flakes*
1/3 cup plus 3 tablespoons plain breadcrumbs
1/3 cup chopped scallions
1 scant tablespoon Fish Sauce
1 1/2 tablespoons Garlic Chili Pepper Sauce
1 1/2 tablespoons fresh squeezed lime juice
Canola oil for pan-frying
Optional: lime wedges or Sweet Red Chili Sauce

*Dried unsweetened coconut flakes are found in the natural food aisle or a health food store.

Food processor

1. Add shrimp, coconut, 3 tablespoons of the breadcrumbs, scallions, Fish Sauce, Garlic Chili Pepper Sauce, and lime juice to a food processor fitted with metal blade.
2. Pulse ingredients to a fine chop, but not a purée.  Scoop shrimp mixture out by 1/4 cup amounts onto work surface dusted with remaining 1/3 cup breadcrumbs.   A 1/4 cup ice cream scoop with a wire release makes short work of this step.
3. Gently shape scoops into balls and flatten into 2 inch cakes.  Dust each cake with breadcrumbs, brushing off excess.
4. Pour oil into skillet to 1/4 inch depth and heat over a med-high heat.  Test oil by dipping a side of one shrimp cake into oil.  If oil bubbles, it’s ready for cooking.
5. Carefully add as many shrimp cakes as skillet will hold without crowding.  Cook in as many batches as necessary.  Pan-fry cakes until brown on each side, about 3-4 minutes per side or until cooked through.
6. Drain on paper towels and serve immediately.  Serve with lime wedges or Sweet Red Chili Sauce.