Description
Enjoy a delightful Gluten-Free Chinese Shrimp Cake recipe that combines finely chopped shrimp with crunchy water chestnuts and aromatic seasonings. These golden, pan-fried patties are crispy on the outside and tender inside, perfect served hot with your favorite dipping sauce. A quick and easy savory treat that’s naturally gluten-free and bursting with authentic flavors.
Ingredients
Scale
Shrimp Cake
- 300 g raw shrimp, peeled and deveined
- 1 large egg white
- 2 tbsp cornstarch (arrowroot starch as substitute)
- 2 tbsp finely chopped water chestnuts (bamboo shoots can be used)
- 1 tbsp chopped spring onions (or garlic chives)
- ½ tsp sesame oil (sunflower oil as alternative)
- ½ tsp salt
- ¼ tsp white pepper (black pepper substitute)
- ¼ tsp sugar (optional)
- 1 tbsp Shaoxing wine (optional; dry sherry substitute)
For Frying
- Oil for frying (vegetable or peanut oil recommended)
Instructions
- Chop the Shrimp: Finely chop the raw shrimp until they reach a paste-like consistency, ensuring a smooth texture for the patties.
- Mix Ingredients: In a mixing bowl, combine the shrimp paste with egg white, cornstarch, finely chopped water chestnuts, spring onions, sesame oil, salt, white pepper, sugar, and optional Shaoxing wine. Stir thoroughly until the mixture is sticky and well incorporated.
- Shape Patties: Wet your hands with water to prevent sticking and shape the mixture into small patties about ½ inch thick for even cooking.
- Heat the Oil: Pour oil into a skillet and heat over medium heat until it shimmers, indicating it’s ready for frying.
- Fry the Patties: Carefully place the shaped patties into the hot oil and cook for 2 to 3 minutes on each side, or until they turn golden brown and crispy on the outside.
- Drain and Serve: Remove the cooked patties with a slotted spatula and drain on paper towels to remove excess oil. Serve immediately while hot with your preferred dipping sauce.
Notes
- Use fresh shrimp for the best flavor and texture.
- Arrowroot starch can replace cornstarch for a similar binding effect.
- You can substitute water chestnuts with bamboo shoots for added crunch.
- Adjust salt and sugar according to taste preferences or dietary needs.
- ShaoXing wine is optional but adds a subtle depth of flavor; dry sherry is a good alternative.
- Use a neutral oil like vegetable or peanut oil for frying to avoid overpowering the shrimp’s flavor.
- Ensure oil is adequately heated before frying to prevent greasy patties.
