Vietnamese-Style Crispy Shrimp Cakes

1 pound shelled large shrimp, coarsely chopped
¼ cup cornstarch, more for dusting
2 tablespoons minced lemon grass (tender inner stalk only)
2 garlic cloves, minced
2 serrano or jalapeño chile peppers, seeded and minced
4 scallions, thinly sliced, white and light green part separated from dark green tops
1 tablespoon plus 2 teaspoons sugar
1 teaspoon coarse kosher salt
¼ cup Asian fish sauce
Finely grated zest of 1 lime
¼ cup fresh lime juice (from 2 to 3 limes)
Peanut oil, for frying
Cooked rice noodles, optional, for serving
½ cup fresh cilantro leaves, optional, for serving

Nutritional Information
- Nutritional analysis per serving (14 servings)
  128 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 6 grams protein; 52 milligrams cholesterol; 604 milligrams sodium

14 cakes

In the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoons sugar and salt. Pulse until mixture forms a coarse paste.
In a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.
Heat oil in a large skillet over medium-high heat. Wet hands to keep shrimp paste from sticking. Form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty. Dust patty with cornstarch. Repeat with remaining batter. Fry patties in batches until golden brown, 2 to 3 minutes per side. Serve over rice noodles, if desired, drizzled with fish sauce mixture and strewn with cilantro.

35 minutes