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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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/chinese-shrimp-cake-recipe/