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1
In a bowl, mix the shrimp with the orange zest, lime zest and 1/2 teaspoon of the lemon zest.
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2
Stir in 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
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3
Cover and refrigerate until chilled, about 30 minutes.
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4
Put the flour, eggs and kataifi in separate bowls.
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5
Divide the shrimp mixture in half.
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6
Using lightly oiled hands, shape each half into twelve 1/3-inch-thick cakes.
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7
Dip each shrimp cake in the flour and shake off the excess.
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8
Dip the cakes in the egg, then coat with kataifi.
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9
Transfer to a plate and refrigerate until ready to fry.
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10
In a medium bowl, whip the cream until firm.
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11
Stir in the lemon juice, chives and the remaining 1 teaspoon of lemon zest.
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12
Season with salt and pepper.
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13
Preheat the oven to 300.
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14
In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
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15
Add 6 to 8 shrimp cakes and fry over moderately high heat until browned and crisp, about 2 minutes per side; lower the heat to moderate if the oil gets too hot.
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16
Transfer the cakes to a baking sheet and keep warm in the oven.
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17
Repeat the process with the remaining shrimp cakes, adding more oil to the skillet as needed.
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18
Arrange the shrimp cakes on a warm platter and top each one with a small spoonful of the lemon whipped cream.
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19
Serve the cakes hot or warm.
