Chinese Shrimp Cakes
Easy · 14 ingredients — shared from Reciquest
5 servings · Easy
Ingredients
- 1 lb shrimp, thawed, peeled and deveined
- 1 small (1.8 oz) carrot
- 5 water chestnuts (freshly peeled or from a can), minced
- 1/4 cup cilantro, finely chopped
- 1 tsp ginger, grated
- 1 egg white
- 1 tsp cornstarch
- 1 tsp sesame oil
- 2 tsp oyster sauce
- 2 tsp Shaoxing wine or dry sherry
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/8 tsp pepper
- 3 Tbsp vegetable oil, divided
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 to mince the shrimp into pieces that are too small.
- Split the carrot in half crosswise, then lengthwise, and blanch the pieces in boiling water for 2 minutes. Drain and finely dice the carrot.
- In a mixing bowl, combine the shrimp, carrot, water chestnuts, cilantro, ginger, egg white, cornstarch, sesame oil, oyster sauce, Shaoxing wine, salt, sugar and pepper. Whip everything together with a rubber spatula for 5 to 10 minutes, 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.
- Heat a nonstick or cast-iron frying pan over medium-high heat. When the pan is hot, add 2 Tbsp oil; reduce heat to medium. With oiled hands, take a portion of the shrimp mixture and roll it into a ball (about the size of a golf ball). Drop the ball into the oiled pan and use an oiled spatula to quickly press it into a flat disc. Repeat until all the shrimp cakes are in the pan.
- Pan-fry each side of the shrimp cakes for about 3 minutes, until golden brown. Add the remaining oil if needed during pan-frying. Makes 5 servings (10 shrimp cakes).
Tags: pepperplate-import