Into food processor, place 1/4 of prepped shrimp and blend to a fine, ground paste. Add remaining shrimp, and pulse a few times to dice and combine, scraping down sides of bowl, if necessary. Place shrimp into medium-sized mixing bowl and add garlic, gingerroot, green onion, egg white, panko crumbs, and black sesame seeds (if using). Mix to combine.

Divide ground shrimp into 4 portions and, with your hands, form into patties. Refrigerate or freeze for approximately 15 to 30 minutes.

While patties are in fridge, use mandoline to thinly slice radishes. Place sliced radishes in small glass bowl, and top with lime juice. Let sit for 20 minutes and drain before using.

In another small bowl, combine bean sprouts, chopped pea shoots, and cilantro. Toss with rice wine vinegar, sesame oil, and coconut sugar.

Over medium heat, pan-fry patties for 4 minutes on each side, or until pink all the way through. Serve on bun (or rice) and top with pickled radishes, bean sprout slaw, sliced mango, and your choice of condiments or creamy dressing (such as miso yogurt for great umami flavor).