Chinese Shrimp Cake Recipe

Introduction

Chinese Shrimp Cake, also known as pan-fried shrimp patties, is a beloved traditional dish that combines fresh shrimp with simple ingredients to create a flavorful, springy texture. Crispy on the outside and tender inside, these patties make for a delicious appetizer, side, or snack, especially when paired with a tangy dipping sauce.

Ingredients

• 300g raw shrimp, peeled and deveined
• 1 egg white
• 2 tbsp cornstarch
• 2 tbsp finely chopped water chestnuts
• 1 tbsp chopped spring onions
• 1/2 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp sugar
• 1 tbsp Shaoxing wine (optional)
• Oil for frying

Instructions

1. Step 1: Roughly chop the shrimp into a paste-like consistency using a knife or pulse a few times in a food processor.
2. Step 2: Transfer the shrimp paste into a mixing bowl. Add egg white, cornstarch, water chestnuts, spring onions, sesame oil, salt, white pepper, sugar, and Shaoxing wine.
3. Step 3: Stir vigorously in one direction until the mixture becomes sticky and well combined to develop a springy texture.
4. Step 4: Lightly wet your hands and shape the mixture into small patties about ½ inch thick.
5. Step 5: Heat a thin layer of oil in a non-stick skillet over medium heat.
6. Step 6: Fry the shrimp cakes for 2–3 minutes on each side, or until golden brown and cooked through.
7. Step 7: Drain on paper towels and serve hot with soy sauce, sweet chili sauce, or a vinegar-based dipping sauce.

Tips & Variations

• For extra crunch, add finely chopped bamboo shoots or carrots to the mixture.
• Use garlic chives or a pinch of Chinese five-spice powder to add herbal or aromatic notes.
• Keep your hands wet when shaping patties to prevent sticking.
• Serve immediately for best texture; if needed, keep warm in a low oven before serving.

Storage

Store leftover shrimp cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but make sure to fully thaw and pat them dry before chopping to avoid excess moisture in the mixture.

What dipping sauces go well with shrimp cakes?

Traditional options include soy sauce mixed with vinegar, sweet chili sauce, or a tangy garlic vinegar sauce. Feel free to experiment with your favorite dipping sauces.

Chinese Shrimp Cake Recipe

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4.4 from 135 reviews

Chinese Shrimp Cake is a classic Cantonese dish featuring finely minced shrimp mixed with crunchy water chestnuts and aromatics, shaped into small patties and pan-fried to a golden crisp. This easy-to-make recipe yields tender, springy shrimp cakes with a delightful contrast between crispy exterior and juicy, flavorful interior. Perfectly paired with soy sauce or sweet chili dipping sauce, these shrimp cakes are a popular appetizer or snack in Southern Chinese cuisine, especially enjoyed during festive occasions for their symbolism of joy and prosperity.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese
• Diet: Halal

Ingredients

Scale 1x2x3x

Main Ingredients

• 300g raw shrimp, peeled and deveined
• 1 egg white
• 2 tbsp cornstarch
• 2 tbsp finely chopped water chestnuts
• 1 tbsp chopped spring onions
• 1/2 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp sugar
• 1 tbsp Shaoxing wine (optional)
• Oil for frying

Instructions

1. Prepare Shrimp Paste: Roughly chop the shrimp into a paste-like consistency using a knife or by pulsing a few times in a food processor.
2. Mix Ingredients: Transfer the shrimp paste into a mixing bowl. Add egg white, cornstarch, chopped water chestnuts, spring onions, sesame oil, salt, white pepper, sugar, and Shaoxing wine.
3. Combine Thoroughly: Stir vigorously in one direction until the mixture becomes sticky and well combined, which helps develop the desired springy texture.
4. Shape Patties: Lightly wet your hands and shape the shrimp mixture into small patties about half an inch thick.
5. Heat Oil: Heat a thin layer of oil in a non-stick skillet over medium heat.
6. Fry Shrimp Cakes: Fry the patties for 2–3 minutes on each side, or until golden brown and cooked through.
7. Drain and Serve: Remove the shrimp cakes and drain on paper towels. Serve hot with soy sauce, sweet chili sauce, or a vinegar-based dipping sauce.

Notes

• For extra crunch, you can add finely chopped bamboo shoots or carrots to the mixture.
• Shaoxing wine is optional but adds a subtle depth of flavor.
• Do not over-process shrimp to avoid a paste that’s too smooth; some texture is desirable.
• Ensure oil is hot enough before frying to achieve a crispy exterior without soaking up excess oil.
• Serve immediately for best texture and flavor.

Keywords: Chinese shrimp cake, shrimp patties, Cantonese appetizer, pan-fried shrimp cakes, Chinese seafood snack