Crispy Chinese Shrimp Cake: A Flavorful Homemade Delight

Delight in homemade Chinese Shrimp Cakes, combining fresh shrimp and water chestnuts for a crispy, low-fat dish.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 cakes

Course: Appetizers

Cuisine: Chinese

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp Mixture

300 g Raw Shrimp, peeled and deveined Fresh shrimp is essential for authentic flavor.
1 Egg White Acts as a binder; beat lightly before mixing.
2 tbsp Cornstarch Provides structure and crispness.
2 tbsp Water Chestnuts, finely chopped Adds a delightful crunch.
1 tbsp Spring Onions, chopped Imparts a fresh flavor.
1/2 tsp Sesame Oil Enhances the shrimp's sweetness.
1/2 tsp Salt Essential for seasoning.
1/4 tsp White Pepper Provides a mild heat.
1/4 tsp Sugar Balances the flavors.
1 tbsp Shaoxing Wine (optional) Adds depth and complexity.

For Frying

Oil Vegetable or canola oil works best.

Equipment

Mixing Bowl
non-stick skillet
slotted spatula

Method

Step-by-Step Instructions for Chinese Shrimp Cake

Prepare the shrimp by chopping the peeled and deveined shrimp into a paste-like consistency.
Mix the shrimp paste with the beaten egg white, cornstarch, water chestnuts, and spring onions.
Shape the shrimp mixture into patties, about ½ inch thick.
Heat the oil in a skillet until shimmering.
Fry each patty for about 2-3 minutes per side until golden brown.
Drain the shrimp cakes on paper towels and serve immediately.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 10gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

These shrimp cakes can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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