Place the shrimp in the food processor and pulse until coarsely chopped – do not over process. If you love some texture in the shrimp cake, you can chop the shrimp into pieces with a sharp knife.
Transfer the shrimp to a large bowl. Add bread crumbs, eggs, chopped onion, crushed garlic cloves, red chili flakes, mayo, parsley, and spices. Stir gently until well combined.
Form the mixture into 8 to 10 patties.
In a large pan, heat oil over medium to high heat. Add the shrimp patties(don’t overcrowd) and cook for about 3-4 minutes on each side or until golden brown. Transfer to a paper towel to drain.
For the sauce
Add all the ingredients in the food processor and blend until the sauce is smooth and creamy. Stop to scrape down the sides as necessary. Serve with the shrimp cakes with lemon wedges on the side.
Notes
It’s best to add the water a little at a time. For a thinner consistency, add more water, and for a thicker, consistency add less water.