To the bread crumbs in the food processor, add the shrimp, egg white, lime zest, sweet chili sauce, and rice flour. Pulse until mixed, but still chunky.
With wet hands, shape into 24 small cakes (about two inches in diameter).
Place on a cookie sheet covered with wax paper and refrigerate for at least one hour.
Heat oil and fry the cakes for about 3 minutes per side, until the cake is golden.
Drain on a paper towel.
Place cakes on a platter and sprinkle with chopped parsley. Put sweet chili sauce in a small bowl for dipping.