Instructions

1. In a grinder jar Pulse Grind together raw shrimp, egg, cornstarch, oyster sauce, Shaoxing wine, salt, sugar (if using any) and ground white pepper in a food processor until you have a Thick but Chunky shrimp paste.
2. Transfer to a medium bowl and add in the chopped spring onion greens and panko breadcrumbs. Mix well together.
3. Heat oil in a pan over medium flame. Scoop 2 tablespoon of the shrimp mix at a time and leave them over the hot oil. If you have a cookie or an ice cream scoop, you can use one scoop at a time.
4. You may flattened the scooped prawn cakes a bit from the top using a flat spatula . Cook for 2-3 minutes or until one side is golden brown before flipping. Cook further for another 2-3 minutes before the side is well cooked and turns golden brown in colour.
5. Repeat using the remaining shrimp paste till all the shrimp cakes are done.
6. To Assemble : Take one lettuce at a time. Place a shrimp cake, add a squeeze of lime, a dollop of Kewpie’s Asian Mayo, sprinkle some fried garlic, red chilli flakes or a dash of chilli oil and freshly  crushed All Purpose Seasoning. Roll the lettuce with the filling to form a wrap. Dip into a dipping sauce like a Thai peanut sauce, Vietnamese Nuoc Cham or sweet chilli sauce for an extra flavour burst.