Shrimp Cakes (鲜虾饼 Xian Xia Bing)
These yummy shrimp cakes rival the taste of crab cakes and are much easier to make. Everyone in my family, from baby to grandparents, enjoys them.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb (~450g) shell off shrimp1 (either fresh or thawed)
- 1 1-inch piece of ginger
- 1 green onion
- 1/2 teaspoon kosher salt or sea salt
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon ground white pepper (optional)
- 2 tablespoons vegetable oil
Instructions
- 1
Remove the shells from the shrimp and rinse the shrimp under cold water. Pat dry.
- 2
Peel and mince the ginger. Chop the green onion into tiny slices.
- 3
Lay the shrimp on a chopping board. Using a heavy cleaver,2 chop the shrimp into paste (it's okay to have small pieces leftover). Then put the shrimp paste in a bowl.
- 4
Add the minced ginger, green onions, 1/2 teaspoon of kosher salt, 1/4 teaspoon of paprika, and 1/4 teaspoon of ground white pepper to the shrimp paste, mixing well.
- 5
Heat a large non-stick pan or well-seasoned cast iron skillet under medium heat. When the skillet is getting warm, add the 2 tablespoons of vegetable oil. Using a spoon about the size of a tablespoon, scoop out a spoonful of shrimp paste and form it into a round shaped cake in your palm. Place the cakes one by one into the pan, leaving some space in between the cakes.
- 6
After about 3 to 4 minutes, flip the cakes. The cooked surface should be slightly golden but not burnt. When both sides are cooked through, carefully transfer the cakes out to a plate. Enjoy either hot or at room temperature.