Indian Style Shrimp Cakes || Prawn Cutlets with a Turmeric Mayo dip (Edit recipe)

For the Shrimp Cakes

1. Dab dry the shrimp using paper towels. Then cut each shrimp into about 4-5 pieces. When all the shrimp have been chopped, place them in a mixing bowl. To that add the onions, ginger, garlic, cilantro as well as the salt and all the spices. Coat the shrimp well with all the spices.
2. Then add the flours and the coconut milk and mix using your hands to get a doughy, slightly sticky mass.
3. Divide the dough into about 8 portions and pat each portion down with your hands to form a patty. Place the patties on a plate or a cutting board.
4. Heat a large non stick pan or a stainless steel skillet until hot. Add the bacon fat (if adding) and the avocado oil. Then place the patties on the pan (you may need to do in batches depending upon the size of your pan) and cook on medium heat for about 3 minutes or until the bottoms turn crisp and golden brown. Then flip each patty using a spatula and cook on the other side for about two more minutes. Transfer to a plate and serve warm.

For the Turmeric Mayo Dip

1. Add all ingredients to a small food processor jar and blend until well mixed. transfer to a suitable container or a bowl and place in the refrigerator for at least 15 minutes before serving (dip needs to be refrigerated to get the desired creamy consistency)