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Chinese Shrimp Cakes
Shrimp cakes are popular in coastal cities in China where shrimp are plentiful. The key to a good shrimp cake is maintaining the shrimp’s natural flavor!
Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 5
Calories: 188 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 pound Shrimp (450g, thawed, peeled and deveined)
- 1 small carrot (about 50g)
- 5 water chestnuts (minced, freshly peeled or from a can)
- 1/4 cup cilantro (15 g, finely chopped)
- 1 teaspoon ginger (grated)
- 2 teaspoons Shaoxing wine
- ½ teaspoon salt
- 1/8 teaspoon ground white pepper
- 2 teaspoons oyster sauce
- 1 teaspoon sesame oil
- ¼ teaspoon sugar
- 1 teaspoon cornstarch
- 1 egg white
- 3 tablespoons oil (for pan-frying)
Instructions
- Pat the shrimp dry with a paper towel. Lightly “smash” them with the side of a knife, and coarsely chop them. Be careful not mince the shrimp into pieces that are too small.
- Split a small carrot (about 50 g) in half crosswise and then lengthwise, and blanch the pieces in boiling water for about 2 minutes until lightly softened. Drain and finely dice the blanched carrot.
- In a mixing bowl, combine the coarsely chopped shrimp, finely diced carrot, minced water chestnuts, ¼ cup cilantro, 1 teaspoon grated ginger, 2 teaspoons Shaoxing wine, ½ teaspoon salt, 1/8 teaspoon ground white pepper, 2 teaspoons oyster sauce, 1 teaspoon sesame oil, ¼ teaspoon sugar, 1 teaspoon cornstarch, and 1 egg white. Whip everything together for about 5 to 10 minutes in one direction, until the mixture is sticky and all ingredients are well combined. You should be able to gather it into one big smooth ball with a rubber spatula, i.e. it should be sticky and cohesive.
- Now, heat a flat bottomed frying pan over medium high heat (nonstick or cast iron works best), until it starts to smoke lightly. Add 2 tablespoons oil and turn the heat down to medium. Take a large spoonful of the shrimp mixture, and use another spoon to form a ball. You can also do this with oiled hands.
- Drop it into the pan and quickly press it into a disc. (To avoid sticking, you can brush the spoons with oil beforehand.)
- Pan-fry each side for about 3 minutes, until golden brown. Add the last tablespoon of oil if needed during pan-frying.
Cup of Yum
Notes
- Makes 10 shrimp cakes, 2 per serving.
Nutrition Information
Calories
188kcal
(9%)
Carbohydrates
3g
(1%)
Protein
19g
(38%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
229mg
(76%)
Sodium
408mg
(17%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2092IU
(42%)
Vitamin C
5mg
(6%)
Calcium
136mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 188
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 19g | 38% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 229mg | 76% |
| Sodium | 408mg | 17% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2092IU | 42% |
| Vitamin C | 5mg | 6% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.