1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 large egg, lightly beaten
1/2 cup finely chopped sweet red pepper
6 green onions, chopped and divided
1 tablespoon minced fresh gingerroot
1/4 teaspoon salt
1 cup panko (Japanese) bread crumbs
1/4 cup mayonnaise
1 tablespoon Sriracha chili sauce
1 tablespoon sweet chili sauce
5 cups shredded Chinese or napa cabbage
12 mini buns or dinner rolls
3 tablespoons canola oil
Additional Sriracha chili sauce, optional
Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs; mix gently. Shape into 12 1/2-in.-thick patties. Refrigerate 20 minutes.
Meanwhile, in a large bowl, combine mayonnaise, chili sauce and sweet chili sauce; stir in cabbage and remaining green onions. Place buns on a baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 2-3 minutes.
In a large skillet, heat oil over medium heat. Add shrimp cakes in batches; cook until golden brown, 4-5 minutes on each side. Serve on toasted buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce.