Cherry & Dennis Helper Habitat

Cantonese Pan-Fried Chive Shrimp Cakes

韭菜煎蝦餅

Cantonese Pan-Fried Chive Shrimp Cakes — finished dish

Total time: 40 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Chopped shrimp and chives form crisp-edged, springy Cantonese shrimp cakes.

01

Ingredients

Main ingredients

600 g peeled shrimp
120 g Chinese chives
1 piece egg

Shrimp seasoning

1 tsp salt
1 pinch white pepper
2 tbsp cornflour

Pan oil

3 tbsp cooking oil

Cantonese Pan-Fried Chive Shrimp Cakes — ingredients

02

Tools

cutting board
knife
large bowl
wok
wok spatula
measuring spoons
cooling rack
food thermometer

Cantonese Pan-Fried Chive Shrimp Cakes — tools

03

Steps

Cantonese Pan-Fried Chive Shrimp Cakes — Devein, rinse and thoroughly dry the shrimp

Step 1

Devein, rinse and thoroughly dry the shrimp

Devein, rinse and thoroughly dry the shrimp.

Cantonese Pan-Fried Chive Shrimp Cakes — Chop two-thirds of the shrimp into a coarse sticky paste

Step 2

Chop two-thirds of the shrimp into a coarse sticky paste

Chop two-thirds of the shrimp into a coarse sticky paste.

Cantonese Pan-Fried Chive Shrimp Cakes — Cut the remaining shrimp into one-centimetre pieces

Step 3

Cut the remaining shrimp into one-centimetre pieces

Cut the remaining shrimp into one-centimetre pieces.

Cantonese Pan-Fried Chive Shrimp Cakes — Wash, dry and finely cut the Chinese chives

Step 4

Wash, dry and finely cut the Chinese chives

Wash, dry and finely cut the Chinese chives.

Cantonese Pan-Fried Chive Shrimp Cakes — Stir salt, pepper, cornflour and egg into the paste until tacky

Step 5

Stir salt, pepper, cornflour and egg into the paste until tacky

Stir salt, pepper, cornflour and egg into the paste until tacky.

Cantonese Pan-Fried Chive Shrimp Cakes — Fold in shrimp pieces and chives without crushing them

Step 6

Fold in shrimp pieces and chives without crushing them

Fold in shrimp pieces and chives without crushing them.

Cantonese Pan-Fried Chive Shrimp Cakes — Chill the mixture ten minutes and divide into eight portions

Step 7

Chill the mixture ten minutes and divide into eight portions

Chill the mixture ten minutes and divide into eight portions.

Cantonese Pan-Fried Chive Shrimp Cakes — With wet hands, shape each portion into a one-centimetre patty

Step 8

With wet hands, shape each portion into a one-centimetre patty

With wet hands, shape each portion into a one-centimetre patty.

Cantonese Pan-Fried Chive Shrimp Cakes — Heat oil over medium and add the cakes with space between them

Step 9

Heat oil over medium and add the cakes with space between them

Heat oil over medium and add the cakes with space between them.

Cantonese Pan-Fried Chive Shrimp Cakes — Fry the first side three to four minutes until set and golden

Step 10

Fry the first side three to four minutes until set and golden

Fry the first side three to four minutes until set and golden.

Cantonese Pan-Fried Chive Shrimp Cakes — Turn and fry about three minutes until the second side is golden

Step 11

Turn and fry about three minutes until the second side is golden

Turn and fry about three minutes until the second side is golden.

Cantonese Pan-Fried Chive Shrimp Cakes — Once the shrimp cakes reach at least 74°C at the centre, drain and serve

Step 12

Once the shrimp cakes reach at least 74°C at the centre, drain and serve

Once the shrimp cakes reach at least 74°C at the centre, drain and serve.

Common mistakes

Wet or under-chopped shrimp makes the cakes fall apart.

Tips

Leave some shrimp pieces for better texture.