Whisk together scallions, cilantro, miso, zest, juice, salt, cayenne pepper, eggs, and 1 tablespoon of the mayonnaise in a large bowl until smooth.
Coarsely chop 1 pound of the shrimp into 1/4-inch pieces. Place remaining 1/2 pound shrimp in a food processor; pulse until finely chopped, 6 to 7 times. Add all chopped shrimp and 1/2 cup of the wontons to egg mixture; stir well to combine. Shape into 6 (3-inch-wide, 1-inch-thick) patties. Place patties on an aluminum foil-lined baking sheet. Cover and chill 1 to 24 hours.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Coat top side of patties with remaining 1/2 cup crushed wontons. Add half of patties, crusted side down, to skillet. Cook until edges are golden brown, 5 to 6 minutes. Carefully turn, and cook until shrimp turn pink and patties are cooked through and lightly crisp, 4 to 5 minutes. Repeat with remaining oil and patties.
Spread 1 tablespoon of the remaining 3/4 cup mayonnaise on each cut side of rolls. Top bottom halves with 1 patty and 1/3 cup slaw. Cover with top halves of buns, and serve immediately.
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