SHRIMP CAKES WITH CHOY SUM

1.25 kg uncooked shrimps, peeled, deveined
3 teaspoons finely grated fresh ginger
2 birdseye chilies, seeded, chopped
1 teaspoon finely grated lemon rind
1 teaspoon finely grated lime rind
2 tablespoons olive oil
500g choy sum, trimmed
1/3 cup sweet chili sauce
2 tablespoons soy sauce

Blend or process shrimps, ginger, chilies and rinds until well combined. Divide mixture into 8, shape into patties. Heat oil in large pan, cook patties in batches until golden brown and just cooked through; keep warm. Boil, steam or microwave choy sum until just wilted, drain well. Serve shrimp cakes and choy sum with combined sweet chili and soy sauce.