For the Shrimp Cakes:

• 1 lb peeled and deveined shrimp small chopped
• 1 cup cooked sweet potato, mashed
• 1/2 cup cooked white rice
• 1 tablespoon lemon juice
• 1 jalapeno, small diced
• 1 tablespoon brown sugar
• 1/4 cup green onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 tablespoon ginger, minced
• 1 teaspoon garlic, minced
• 2 teaspoons Kala Masala, ground
• 2 teaspoons Kosher Salt Diamond Crystal 

For the Breading:

• 2 eggs
• 1/4 cup cornstarch
• 1 teaspoon Kosher Salt Diamond Crystal 
• 3/4 cup fine shredded coconut
• 1/4 cup rice flour
• 3 tablespoons coconut oil

For the Aioli:

• 1/3 cup mayonnaise
• 2 tablespoons water
• Juice of half a lime
• 1 teaspoon Rooster Spice 

Preheat the oven to 400 degrees.For the Shrimp Cakes:

In a large bowl, add all of the ingredients for the shrimp cakes. Mix well until it's incorporated, then set aside.

For the Breading:

In a small bowl add the eggs and give them a whisk. In a second small bowl add the cornstarch. In a third small bowl add the salt, finely shredded coconut and rice flour, mixing well.

Shape all the shrimp patties to desired size using a round mold. Add the shrimp cakes to the corn starch until covered. Next submerge cakes in the eggs and shake off the excess egg. Last, dredge the shrimp cakes with the coconut and rice flour mixture, repeating until all the patties are covered.

In a large skillet on medium high heat, add half of the coconut oil. Carefully place the shrimp cakes in the pan and brown on one side for 3 minutes. After carefully flipping them over, add remaining coconut oil and cook that side for 3 minutes. Transfer them to a sheet pan and bake them for 8 minutes.For the Aioli: In a small bowl add the mayonnaise, water, lime juice and Rooster Spice and whisk until incorporated.

Serve the shrimp cakes hot with a dollop of aioli and cilantro leaves.

 Notes: 

Make these shrimp cakes larger and use them as a patty for a sandwich.