Looking for a dish that pleases both adults and children? Then this Easy Chinese Shrimp Cake recipe is for you. Shrimps or prawns are a lean source of protein and low in fat so it is pretty much a guilt-free food in my opinion. The ingredients used is widely available and you’ll probably have most of it in your pantry.
This shrimp paste is very versatile – you could form it into tiny balls and add them into soup or hotpot.
The common Chinese technique used to achieve that bouncy and juicy mouthfeel of the shrimp cake, is by using the ‘grab and slam’ method. Simply gather the shrimp paste in your hand and slam it into the large bowl. Repeat at least 10 times until a sticky paste is formed. Alternatively, you could use a pair of chopsticks and whisk the mixture for 5 to 10 mins. It does require a little arm muscle therefore I prefer the first method.
800 g whole shrimp – peeled and deveined
1 tsp Shaoxing or Chinese rice wine
1 tsp salt
1 tsp sugar
½ tsp garlic powder
½ tsp ground white pepper
2 tbsp corn starch
Serves 3 to 4
Using a large chopper or a mallet, smash the shrimp meat into paste.
Gather all the shrimp paste and lightly chop them together. Do not chop them too finely as you’ll want to leave some chunks for texture.
Add in salt, sugar, Shaoxing wine, garlic powder and white pepper. Mix well.
Using your hand, bring all the shrimp paste together and hold in your palm. Smash them against the large bowl. Repeat at least 10 times or until you get a sticky paste.
Lastly add in the corn starch to bind everything together.
Heat enough oil at medium high heat to cover about 1 inch of a large non-stick frying pan.
Form the shrimp paste into round patties and gently place into the frying pan.
Cook each side for 2 mins or until golden brown.
Serve warm with your favorite dip.