Coconut Curry Shrimp Cakes with Papaya-Lime Sauce

Ingredients

• 0.8 teaspoon curry powder 
• 1 large eggs 
• 2 tablespoons cilantro leaves fresh finely chopped
• 1 tablespoon ginger fresh minced peeled
• 1  garlic clove minced
• 2 tablespoons spring onion minced
• 3 tablespoons lite coconut milk light
• 0.3 cup juice of lime fresh
• 1 teaspoon soy sauce low-sodium
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 1 cup papaya diced peeled
• 2 tablespoons bell pepper red minced
• 4 cups the salad 
• 0.3 teaspoon salt 
• 2 teaspoons serrano chiles minced seeded
• 2 teaspoons sesame seed toasted
• 12 ounces shrimp deveined peeled chopped
• 2 teaspoons sugar 
• 2 tablespoons coconut sweetened flaked
• 0.3 cup water 

Equipment

• food processor
• frying pan

Directions

1. To prepare shrimp cakes, heat a large nonstick skillet over medium heat.
2. Add curry powder; cook 30 seconds or until lightly toasted and fragrant, stirring constantly.
3. Combine curry powder and next 13 ingredients (curry powder through garlic), stirring well. Cover and chill 1 hour. Divide shrimp mixture into 8 equal portions; shape each portion into a 1/2-inch-thick patty.
4. Heat pan over medium-high heat. Coat pan with cooking spray.
5. Add shrimp cakes to pan, and cook 4 minutes on each side or until browned.
6. Remove pan from heat; cover and let stand 5 minutes.
7. To prepare sauce, combine papaya and next 3 ingredients (papaya through sugar) in a food processor; process until smooth.
8. Place 1 cup greens on each of 4 plates. Top each serving with 2 shrimp cakes; spoon about 1/4 cup sauce over each serving, and sprinkle with 1/2 teaspoon sesame seeds.
9. Serve immediately.