Spread the shrimp on a plate and chill the shrimp in the freezer for 15 minutes (this ensure a springy texture of the shrimp cakes).
Meanwhile get all your other ingredients ready.
Combine the chilled shrimp, chili, zest, fish sauce, sugar and coconut milk in a food processor or blender.
Process until smooth, about 30 seconds.
Transfer the mixture to a mixing bowl.
Beat egg lightly in a clean bowl.
In another bowl spread out bread crumbs.
This is a called a breading station.
Form patties then dip patties in egg to coat before placing fish cakes in the breadcrumbs to coat lightly.
Heat a large skillet over medium heat.
First use 1 tablespoon of the oil to coat the skillet, use a measuring spoon to drop 1 tablespoon of the paste into the skillet.
With a damp finger, flatten the paste slightly to about 1/2″ thick.
Cook the cakes until they are golden brown on each side and cooked through, about 2 minutes per side.
Wipe out the skillet with a paper towel, make more patties from the remaining paste and cook the same way.
Serve with a side bowl of the Sweet
Coconut Basil chili Sauce.
Note: Because different brands of fish sauce have differing amounts of salt you’ll want to make a sample shrimp cake first by saute 1 tablespoon of the mixture in a skillet (frying pan).
Taste, and if necessary, adjust the seasoning with fish sauce and salt.
Thai Coconut Basil Chili Sauce
Place all the ingredients a food processor and blend thoroughly.
You can also finely chop the basil by hand and whisk the coconut cream, yogurt, chili sauce and lemon juice.
Add chopped basil just before serving.
Always taste before serving to adjust seasonings.