Coarsely chop shrimp. In a large bowl combine shrimp, egg, green onion, ginger, mustard, cilantro, hot pepper sauce, sweet chili sauce, salt, and pepper. Add 1 cup panko to the bowl and combine using your hands. Form mixture into twelve 3-inch-diameter cakes.
Heat 2 tablespoons of oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
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