Easy Crispy Chinese Shrimp Cakes Recipe
This Easy Crispy Chinese Shrimp Cakes Recipe delivers golden, crunchy shrimp patties with a juicy, flavourful center—perfect for quick appetizers or satisfying snacks made right at home.
Ingredients
- 500 g raw shrimp peeled, deveined, and patted dry
- 2 tablespoons cornstarch
- 1 egg white
- 2 cloves garlic finely minced
- 1 teaspoon fresh ginger grated
- 2 green onions finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- Salt to taste
- ½ cup breadcrumbs or panko optional, for extra crispiness
- Vegetable oil for frying
Instructions
Step 1: Prepare the Shrimp
- Roughly chop about 70% of the shrimp into small chunks. Finely mince or blend the remaining 30% into a paste for binding.
Step 2: Mix the Ingredients
- In a bowl, combine shrimp, garlic, ginger, green onions, soy sauce, sesame oil, egg white, cornstarch, salt, and white pepper. Mix in one direction until the mixture becomes slightly sticky.
Step 3: Shape the Cakes
- Lightly oil your hands and form the mixture into small patties (about 2–3 inches wide). Optionally coat lightly with breadcrumbs or panko.
Step 4: Fry the Shrimp Cakes
- Heat vegetable oil in a pan over medium heat. Fry the shrimp cakes for 3–4 minutes per side until golden brown and crispy.
Step 5: Drain and Serve
- Remove from oil and place on paper towels to drain excess oil. Serve hot with your favourite dipping sauce.
Notes
- Keep shrimp dry: Excess moisture can make the cakes soggy.
- Don’t over process shrimp: Keep some texture for best results.
- Test first batch: Adjust seasoning before frying all cakes.
- Air fryer option: Cook at 180°C (350°F) for 10–12 minutes, flipping halfway.
- Storage: Refrigerate leftovers for up to 3 days in an airtight container.
- Freezing: Freeze uncooked patties and cook directly from frozen.
- Variations: Add chili flakes for heat or water chestnuts for crunch.