Irresistible Pan-Fried Shrimp Cakes: Soft, Fragrant, and Crispy!
These pan-fried shrimp cakes are bursting with flavor, perfectly crisp on the outside, and soft and chewy on the inside. They’re a surefire hit with anyone who loves seafood, and they’re surprisingly easy to make!
Ingredients
- 1 kilogram (2.2 pounds) prawns (shrimp), fresh or frozen (thawed)
- 1 piece ginger, thinly sliced and shredded
- 3 green onions, thinly sliced and shredded
- 1 tablespoon salt
- 1 tablespoon cooking wine
- 1/2 teaspoon pepper
- 1/2 carrot, peeled and diced
- 20 grams frozen corn and pea mix
- 100 grams all-purpose flour
- Vegetable oil, for frying
Instructions
- Prepare the shrimp: If using frozen shrimp, thaw them completely. Peel and devein the shrimp, removing the heads and shells. Rinse the shrimp thoroughly and pat them dry.
- Marinate the shrimp: In a large bowl, combine the shrimp with the shredded ginger, green onions, salt, cooking wine, and pepper. Mix well and marinate for at least 20 minutes, or up to an hour, to allow the flavors to develop.
- Prepare the vegetables: While the shrimp is marinating, dice the carrot into small pieces. Rinse the frozen corn and pea mix. Blanch the corn and pea mix in boiling water for 5 minutes, then drain and set aside.
- Make the shrimp cake batter: Chop the marinated shrimp into small pieces. Do not overchop, as you want some texture in the cakes. In a large bowl, combine the chopped shrimp, diced carrot, corn and pea mix, and flour. Mix well until everything is evenly incorporated. Adjust the seasoning with additional salt and pepper if needed.
- Fry the shrimp cakes: Preheat an electric baking pan or skillet over medium heat. Add a thin layer of vegetable oil. Scoop up about 50 grams of the shrimp cake mixture and form it into a small patty. Gently flatten the patty and place it in the preheated pan. Repeat with the remaining mixture, leaving space between each patty.
- Cook the shrimp cakes: Fry the cakes for 1 minute per side, or until golden brown and crispy. Pour a little water into the pan (about 1/4 cup) and cover with a lid. Simmer for 2 minutes to steam the inside of the cakes. Remove the lid and continue to fry for another minute per side, or until the water has evaporated and the cakes are cooked through.
- Serve: Transfer the cooked shrimp cakes to a plate and serve immediately. Enjoy them on their own or with your favorite dipping sauce.
Tips
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- You can use breadcrumbs instead of flour in the batter, for a slightly different texture.
- If you don’t have an electric baking pan, you can use a regular skillet over medium heat. Just be sure to adjust the cooking time as needed.
These shrimp cakes are best served fresh, but they can also be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven until warmed through.
