|10 oz (300 g) peeled and deveined cooked shrimps, coarsely chopped||juice of 2 limes|
|3 garlic cloves, peeled but left whole||1 large egg, lightly beaten|
|small handful of fresh cilantro||3-4 tbsp vegetable or sunflower oil|
|2 fresh red Thai or other hot chile peppers, seeded||salt and freshly ground black pepper|
|generous splash of Asian fish sauce, such as nam pla||sweet chili sauce (to serve)|
|generous splash of soy sauce||wild arugula leaves (to serve)|
|small handful of fresh basil leaves|
Combine the shrimps, garlic, cilantro, chiles, fish sauce, soy sauce, basil, and lime juice in a food processor, and process into a coarse paste. Add the egg and plenty of salt and pepper, and process again.
Heat a little oil in a frying pan over medium-high heat. Scoop 1 tbsp of the mixture, then carefully slide it into the pan and flatten slightly; it should be about ¾ in (2cm) thick. Repeat until all the mixture has been used. Cook for a minute or two on each side until golden. You may need to cook in batches, adding more oil as needed. Drain the fish cakes on a plate lined with paper towels.
Serve hot with a drizzle of sweet chili sauce and some arugula leaves.
Use Thai basil, which has a spicy, delicate flavor, instead of regular basil, if you can find it. It also has a sweeter taste than regular basil.
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