Pulse shrimp with green onions, ginger, sesame oil, garlic, salt and pepper in a food processor until finely chopped. Transfer mixture to a large bowl. Gently mix in rice and egg until well combined. Lightly pack mixture into a 1/4 cup (50 mL) measure; turn out and smooth edges to form patties.
Place panko crumbs in a shallow dish. Turn patties in the crumbs to lightly coat, shaking off the excess.
(Shrimp cakes can be prepared up to this point, layered in an airtight container between sheets of waxed paper and reserved in the refrigerator for up to 1 day or frozen for up to 1 month.)
Preheat grill to medium-high; grease well. Brush patties lightly with canola oil. Grill patties for 3 minutes per side or until golden and opaque throughout.
Stir plum sauce with chili sauce and lime juice. Serve shrimp cakes with chili-plum sauce on the side for dipping.
MAKES 15 CAKES.
Tip: Panko is a Japanese-style bread crumb and provides a light, crispy coating for the shrimp cakes.
1 lb raw, peeled and deveined shrimp 500g 1/2 cup chopped green onions 125ml 1 tbsp each minced fresh ginger and toasted sesame oil 15 ml 1 clove garlic, minced 1 1/2 tsp each salt and pepper 2 ml 3 cups cooked U.S. medium grain white rice 750 ml 1 egg, beaten 1 1 cup panko or fine bread crumbs (approx.) 250 ml 2 tbsp canola oil 30 ml 1/2 cup prepared plum sauce 125 ml 1/4 cup sweet Thai chili sauce 50 ml 2 tbsp lime juice 30 ml
PER SERVING (1 cake): about 160 cal, 8 g pro, 4 g total fat (1g sat fat), 20 g carb, 60 mg chol, 260 mg sodium. %RDI: iron 10%, calcium 4%, vit A 2%, vit C 4%.