Heat 1 teaspoon of oil in a small skillet over medium heat, and lightly sauté the onion, chiles, and ginger until the onion turns golden. It will seem as if there isn't enough oil to really sauté properly, but if you add too much oil now, it will be hard to form the cakes later. Add the cilantro, cayenne, and turmeric, and sauté for 1 more minute. Cool slightly.

Cool, peel, and mash the potato.

Using a food processor, pulse-grind the shrimp until it is lumpy. You may also use a large kitchen knife to roughly chop the shrimp. Combine it with the potato, onion mixture, egg, and salt and mix well. Sometimes the shrimp you buy is already salted, so add as much salt as you think is appropriate and test the mixture before you form all the cakes.

Heat 1 teaspoon of oil in a small skillet, form a tiny shrimp cake, and cook it in the hot oil. Taste this cake and check for salt. Make any adjustments before you proceed with the rest of the recipe.

Wet your palms and form the shrimp cakes. First divide the mixture into 12 balls, then flatten the balls into discs. They will be roughly 1 1/2 inches in diameter and 1/2 inch thick. Pat the cakes in the bread crumbs, coating well on all sides. The cakes will be loose in texture; this is desirable, as they will be moist and tender when they are fried, not rubbery little hockey pucks!

In a medium skillet, heat enough oil to come halfway up the sides of the cakes. When the oil begins to smoke, gently place in enough cakes to make one layer. Do not crowd the pan. When they are golden brown on 1 side, after about 3 or 4 minutes, turn them over and brown on the other side. Work in batches until all the cakes are done. Remove the cakes to a plate lined with paper towels.

Serve immediately.