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Chinese Shrimp Cakes

From Date Night - Chinese New Year Festival on Tuesday, March 2, 2021

Makes 10 Ingredients: 1 pound shrimp, peeled and deveined 1 small carrot, finely chopped 5 water chestnuts, minced 1/4 cup cilantro, 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 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. Do not mince the shrimp into pieces that are too small. 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, and 1 teaspoon cornstarch. Whip everything together until the mixture is sticky and all ingredients are well combined. Heat a sauté pan over medium high heat 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. 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.


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