Heat butter and sauté smoked pork for 1 minute. Add onions and garlic and sauté for 2 to 3 minutes. Add to hot mashed potatoes and mix in 1 egg to bind. Add salt and pepper, to taste.
Refrigerate for at least one hour or overnight before shaping into 16 small patties. Coat patties lightly with flour. Fry in oil on both sides at medium heat until crisp on the outside, about 3 1/2 minutes on each side.
Peel and devein shrimp before seasoning with salt and pepper.
Heat oil in wok over medium-high heat. Sautè shrimp until halfway cooked. Add wine and flame off alcohol. Add honey, lemon grass and the remaining sauces. Simmer until shrimp are glazed.
Dill Cream Sauce
In a small saucepan, sauté shallots in butter and wine for 8 minutes. Add cream, bring to a boil and reduce by half. Stir in dill and season with salt and pepper.
To plate, place two paniolo potato hash on a plate and top with two pieces of shrimp. Drizzle with dill cream sauce before serving.