Description
Delicious and crispy Chinese Shrimp Cakes made with fresh shrimp, crunchy water chestnuts, and aromatic green onions, coated in breadcrumbs and pan-fried to golden perfection. A quick and easy appetizer or snack perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 pound shrimp, peeled and deveined
- 1/2 cup water chestnuts, chopped
- 2 tablespoons green onions, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon sesame oil
- 1 egg, beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
Instructions
- Combine Ingredients: In a large bowl, mix the peeled and deveined shrimp with chopped water chestnuts, green onions, salt, pepper, and sesame oil until well combined.
- Add Egg: Pour in the beaten egg and mix thoroughly to help bind the mixture together.
- Form Patties: Shape the shrimp mixture into evenly sized patties, pressing firmly to ensure they hold together.
- Coat with Breadcrumbs: Dip each patty into the breadcrumbs, covering all sides completely for a crispy exterior.
- Heat Oil: Warm vegetable oil in a frying pan over medium heat, ensuring there is enough oil for shallow frying.
- Fry Patties: Carefully place the patties in the hot oil and fry them until golden brown on both sides, about 3-4 minutes per side.
- Drain Excess Oil: Remove the shrimp cakes from the pan and place them on paper towels to drain any excess oil before serving.
Notes
- Ensure the shrimp is finely chopped or minced for a better cake texture.
- Water chestnuts add a nice crunch, but you can substitute with jicama if unavailable.
- Adjust seasoning to taste; add a pinch of garlic powder or ginger for extra flavor.
- Use fresh breadcrumbs for a lighter coating or panko for extra crunchiness.
- Serve with sweet chili sauce or soy sauce for dipping.
- Do not overcrowd the pan while frying to allow even cooking.
