Crispy Shrimp Cakes with Chile-Lime Mayo

cooking.nytimes.com

Tammy Langill

3 to 5 large original or lightly salted rice cakes, or 6 to 10 thin cakes (see Tip)

1 pound shelled large raw shrimp (20 to 24), coarsely chopped

¼ cup minced shallot (or use onion or scallion)

6 tablespoons chopped cilantro

6 tablespoons chopped basil leaves, more for serving

3 tablespoons minced jalapeño or red chile pepper

2 ½ teaspoons fish sauce

Fine sea salt and freshly ground black pepper

½ cup mayonnaise

1 lime

Safflower, peanut or grapeseed oil, for frying

Directions at cooking.nytimes.com

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