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Shrimp Cakes

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Nam pla dipping sauce

2 tablespoons fish sauce

1/2 teaspoon sugar (optional)

-- Juice of 1/2 lime, or to taste

2 tablespoons water

1 to 2 Thai bird chiles, sliced

Fish cakes

1 pound raw, peeled, deveined shrimp; or 1/2 pound raw shrimp plus 1/2 pound fresh fish fillets, such as catfish or tilapia

1/4 teaspoon kosher salt

1/4 teaspoon white pepper

1 teaspoon finely minced magrut (kaffir) lime leaf

2 teaspoons finely minced green onions

2 egg whites, whipped to stiff peaks

-- Vegetable oil for deep frying

-- Sweet chili sauce, preferably Mae Ploy brand, as dipping sauce

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