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Shrimp Cake

INGREDIENTS:

  1. Shrimp 500 grams, peeled and deveined
  2. Ginger, grated 1 tbsp
  3. Garlic 4-5 minced
  4. Green Chilis 1-2 finely chopped
  5. Spring Onions 2-3 tbsp finely chopped
  6. Light Soy Sauce 2 tsp
  7. Sesame Oil 2 tsp
  8. Lemon Juice 1 tbsp
  9. Sugar 1 tsp
  10. Salt to taste
  11. Black Pepper Powder 1/2 tsp
  12. Corn flour 1/4 cup
  13. Oil for frying

METHOD:

Serving Size: 4-5

Coarsely chop the shrimps and add them to a bowl. The texture should be chunky. Season with salt.



Add lemon juice, ginger, garlic, green chilis, spring onions, sugar, soy sauce, sesame oil, black pepper, and corn flour. Mix everything together until evenly combined.



Using greased hands lightly, scoop about 2 tablespoons of the shrimp mixture and press it into a ½-inch-thick, flat patty.


Chill the patties for 30 minutes before frying to help them hold their shape.



For a crispy outside texture, you can dust the patties with flour or coat them with breadcrumbs or thin vermicelli.


Sear the shrimp cakes over medium-high heat, turning them once until they’re nicely golden and cooked through.


Shrimp cakes make a great, simple appetizer. Serve with sliced cucumbers and carrots, accompanied by either garlic mayo, sweet chili dip, or tartar sauce.



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