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–+ servings
Chinese Shrimp Cakes

Savory Chinese Shrimp Cakes: Crispy Delights You’ll Love

These Chinese Shrimp Cakes are a crispy, guilt-free indulgence made with fresh shrimp and customizable veggies.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cakes
Course: Appetizers
Cuisine: Chinese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Mixture
  • 1 pound Raw Shrimp Fresh for best flavor
  • 1 large Egg White Can substitute with a whole egg
  • 1/2 cup Cornstarch Tapioca starch as gluten-free alternative
  • 1/2 cup Water Chestnuts Bamboo shoots can be a substitute
  • 2 stalks Spring Onions Shallots can be used if needed
For Seasoning
  • 1 tablespoon Sesame Oil Peanut or canola oil can be milder alternatives
  • 1 teaspoon Salt Essential seasoning
  • 1/2 teaspoon White Pepper Black pepper as a substitute
  • 1 teaspoon Sugar Balances flavors
  • 1 tablespoon Shaoxing Wine Optional, dry sherry as alternative
For Frying
  • 1 cup Oil for Frying Light cooking oil recommended

Equipment

  • Non-Stick Skillet
  • food processor
  • Mixing bowl
  • sharp knife

Method
 

Step-by-Step Instructions for Chinese Shrimp Cakes
  1. Prepare Shrimp Paste: Roughly chop raw shrimp into a paste-like consistency.
  2. Combine Ingredients: Mix shrimp paste with egg white, cornstarch, water chestnuts, spring onions, and sesame oil. Season with salt, white pepper, and sugar.
  3. Shape Patties: Wet hands and shape mixture into small patties about ½ inch thick.
  4. Fry Cakes: Heat oil in skillet over medium heat, fry patties until golden brown, about 2-3 minutes per side.
  5. Serve: Drain on paper towels and serve immediately with dipping sauces.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 12gProtein: 20gFat: 5gSaturated Fat: 1gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These shrimp cakes can be customized with various vegetables or spices for added flavor. Store in fridge for up to 3 days or freeze uncooked for up to 2 months.

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