Preheat about 3 inches (8 cm) of cooking oil to between 350°F and 375°F (175°C and 190°C) in a 4- to 6-quart (3.

8- to 5.

7-L) Dutch oven or deep skillet.

While the oil is heating, place the shrimp and garlic in a large food processor and pulse intermittently into an even paste, about 1 minute.

Add the sugar, egg, salt, pepper, pork and roasted rice powder.

Process until thoroughly combined, about 10 seconds.

Remove the shrimp mixture from the food processor and place in a medium bowl.

Place the panko breadcrumbs in a separate medium bowl.

With lightly oiled hands, take 2 to 3 tablespoons (30 to 45 g) of the shrimp mixture and form it into a ball.

Place the ball into the bowl of panko and press it into the panko until it becomes flat and well coated on the bottom.

Turn it over and press the other side into the panko, making sure to coat both sides thoroughly.

Tap off any excess panko and prepare to fry.

Fry in small batches for about 2 minutes on each side, until golden brown and cooked through.

Transfer the cooked shrimp cakes to a wire rack to drain.

The cooked shrimp cakes can be kept warm in a 250°F (120°C) oven until they are all finished frying and you are ready to serve.

I like to serve these shrimp cakes with plum sauce, Thai sriracha or sweet chili sauce.