Num Pa Kong Chien (Cambodian Shrimp Cakes)

Ingredients:

• 500 gm (~1 lb) ground shrimp
• 1 clove garlic
• 2 chopped green onions
• 1/4 tsp soy sauce
• 1/2 tsp fish sauce
• 1/4 tsp sugar
• 4 tsp Cambodian or Thai Red Curry Paste
• 1/4 tsp black pepper
• 240 ml (1 cup) grated jicima
• 1 egg (white only)
• 240 ml (1 cup) flour
• (peanut) oil, for frying

sauce:

• 60 ml (1/4 cup) hot water
• 60 ml (1/4 cup) sugar
• 80 ml (1/3 cup) lime juice
• 80 ml (1/3 cup) fish sauce
• 3 chopped red chillies  (or lees if you don't like it too spicy)
• crushed roasted peanuts

Method:

1. In a large bowl, mix ground shrimp, garlic, onions, soy sauce, fish sauce, sugar, paprika, black pepper and jicima. Mix well.
2. Add the egg white and the flour. Mix well, forming into small patties. Use a little flour to better handle the patties. Set aside.
3. Heat a frying pan to medium heat. Add oil. Pan fry shrimp patties in peanut oil until both sides are golden.

For the sauce, 

1. Mix hot water and sugar until dissolved.
2. Then add lime juice, fish sauce, and chillies . Mix well and place this sauce in the refrigerator to cool.