Crispy Shrimp & Corn Patties Recipe
Chamorro-style shrimp cakes, scallions, spicy dinache aioli
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Ingredients
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Shrimp & Patties
Dinache (Spicy Chamorro) Aioli
Assembly & Garnish
Method
Shrimp & Patties
Prep shrimp
Pat the shrimp dry with paper towels. Roughly chop the shrimp into small (about 1/4-inch) pieces — you want a coarse mince so some texture remains in the patties.
Mix base
In a large bowl, combine the chopped shrimp, corn kernels, sliced scallions (reserve some scallion greens for garnish), minced garlic, chopped cilantro, egg, 2 tablespoons mayonnaise, 1 tablespoon flour, 1/2 cup panko breadcrumbs, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix gently until just combined; do not overwork.
Adjust binder
If the mixture feels too wet to form patties, add remaining panko (up to the full cup) 1 tablespoon at a time until it holds together when pressed. If too dry, add 1 teaspoon mayonnaise or a splash of water.
Form patties
Divide the mixture into 10–12 portions (depending on desired size) and shape each into a compact patty about 2-1/2 to 3 inches wide and 1/2 inch thick. Lightly press each patty in the remaining 1/2 cup panko breadcrumbs (on a plate) to coat the exterior; shake off excess.
Heat oil
Pour vegetable oil into a large skillet to a depth of about 1/4 inch (about 1/3 to 1/2 cup) or heat 1 cup if shallow-frying in a deeper skillet. Heat over medium-high until shimmering and a thermometer reads 350°F (175°C) or a small breadcrumb sizzles immediately.
Fry patties
Carefully add patties in a single layer without crowding (work in batches). Fry until golden brown, about 2.5–3 minutes per side. Use a spatula to gently press slightly for even contact. Adjust heat to maintain a steady sizzle but avoid burning. Transfer cooked patties to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while you fry remaining batches.
Finish seasoning
Taste one patty and sprinkle a little extra salt if needed. Let patties rest 2 minutes before serving so flavors settle.
Dinache (Spicy Chamorro) Aioli
Combine aioli
In a small bowl, whisk together 1 cup mayonnaise, grated garlic, 1 teaspoon sugar, 2 teaspoons white vinegar, 1 teaspoon soy sauce, 1 teaspoon red chili flakes (or finely minced fresh red chili), 1 teaspoon sambal oelek or Sriracha, and 1 teaspoon fresh lime juice until smooth.
Adjust heat & texture
Taste and adjust heat — add more sambal or chili flakes for spice, more sugar for balance, or a splash more vinegar for brightness. If the aioli is too thick, whisk in up to 1 teaspoon water to reach a spreadable consistency. Season with salt to taste.
Rest
Cover and refrigerate at least 15 minutes to let flavors meld. Can be made up to a day ahead.
Assembly & Serve
Plating
Arrange 2–3 patties per serving on a platter or individual plates. Spoon or pipe a generous dollop of dinache aioli alongside or on top of each patty.
Garnish
Scatter reserved sliced scallion greens and microgreens or cilantro sprigs over the patties. Serve with lemon or lime wedges for squeezing.
Serving suggestion
Serve hot as an appetizer or with steamed rice and a green salad for a main. Leftovers refrigerate up to 2 days; reheat in a 350°F oven to keep them crispy.