Shrimp Croquettes With Wasabi Aioli - wasabi aioli

Method

• With a mortar and pestle, make a garlic paste with the garlic and 1/4 tsp kosher salt.
• Make the wasabi paste by mixing the powder with just enough water to make a paste. I used about 2 tablespoons of water.
• Place the egg yolk in a stainless steel bowl and begin to whisk. Add the oil, one drop at a time, until the mixture begins to thicken. As it thickens, you can add the oil more rapidly (you know the drill!).
• After all of the oil is incorporated, you can mix in the garlic paste, lemon juice, wasabi paste, and an additional 1/4 tsp of salt. Add these ingredients slowly and adjust to your taste.
• Pulse the shrimp in a food processor until coarsely chopped.
• Combine the shrimp, 1 cup panko, parsley, scallions, cayenne, and egg in a large bowl. Add a few good squeezes from half of the lemon (save the other half for a garnish), and 1/2 tsp of kosher salt. Mix well, and then form into cakes. It should make about 6 cakes with a 2" diameter. Then roll the cakes into the extra panko and reserve.
• Heat a layer of canola oil over medium-high heat in a large frying pan (about 1/4" thick). When hot, add the patties. You may want to do this in 2 batches to avoid overcrowding the pan. After about 2 minutes, flip the cakes and turn the heat down to medium. They cook very fast, so after another minute or two, remove to a paper towel-lined plate.
• Serve immediately with the wasabi aioli, lemon wedge, and a beer.