Name: Chinese Shrimp Cake Magic: Quick, Crispy, and Delicious
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 300 g raw shrimp (chop or blend for texture); 1 egg white (acts as a binder); 2 tbsp cornstarch (provides crispiness); 2 tbsp finely chopped water chestnuts (adds crunch); 1 tbsp chopped spring onions (infuses fresh flavor); 1/2 tsp sesame oil (adds nuttiness); 1/2 tsp salt (enhances flavor); 1/4 tsp white pepper (adds a subtle kick); 1/4 tsp sugar (balances flavors); 1 tbsp Shaoxing wine (optional) (elevates flavor profile); Oil for frying (for crispy exterior)

There’s a charm in bringing the vibrant tastes of street food right into your kitchen, and that’s exactly what these Chinese Shrimp Cakes offer! With a delightful crispy exterior and a tender, springy center, this high-protein appetizer marries fresh shrimp with a medley of aromatic sesame oil and crunchy water chestnuts in under 25 minutes. Quick and gluten-free, these cakes cater to both weeknight dinners and lively gatherings, making authentic Chinese cuisine surprisingly within your reach. Whether you serve them as finger food or alongside fragrant rice and veggies, your family and friends are sure to be delighted. Ready to discover how easy it is to whip up this crowd-pleaser? Let’s dive into the recipe!

Why Are These Shrimp Cakes So Special?

Quick to Prepare: With just 25 minutes needed from start to finish, these cakes fit perfectly into your busy schedule.

High-Protein Delight: Loaded with fresh shrimp, this dish is not only delicious but also incredibly nutritious, making it a guilt-free indulgence.

Versatile Ingredients: Feel free to swap out seafood or adjust seasonings for your taste—create your perfect version! You could even explore variations like adding garlic chives or bell peppers for extra crunch.

Crowd-Pleasing Finger Food: Serve them at parties or as a family dinner; everyone will love this flavorful appetizer, much like my Cheese Shrimp Penne!

Crispy Texture: The combination of cornstarch and a hot frying pan yields a beautifully crispy exterior that contrasts perfectly with the tender inside.

Dive into this easy recipe and impress your loved ones with a taste of authentic Chinese cuisine right at home!

Chinese Shrimp Cake Ingredients

For the Cakes

300g raw shrimp – The star ingredient; chop or blend for the right texture, but other seafood like crab can work too.
1 egg white – Acts as a binder, ensuring your cakes hold together beautifully.
2 tbsp cornstarch – Provides that essential crispiness and helps form the patties.
2 tbsp finely chopped water chestnuts – Adds a delightful crunch; substitute with bamboo shoots if needed.
1 tbsp chopped spring onions – Infuses a fresh flavor into the mixture.
1/2 tsp sesame oil – A touch of nuttiness; olive oil can be a neutral substitute if preferred.
1/2 tsp salt – Enhances flavor throughout the shrimp cakes.
1/4 tsp white pepper – Gives a subtle kick; black pepper is also an acceptable substitute.
1/4 tsp sugar – Balances the savory elements; feel free to omit for a sugar-free version.
1 tbsp Shaoxing wine (optional) – Elevates the flavor profile; dry sherry can be used as a backup.
Oil for frying – Necessary for achieving that golden, crispy exterior—choose vegetable oil or a neutral oil for best results.

Step‑by‑Step Instructions for Chinese Shrimp Cakes

Step 1: Prepare the Shrimp
Begin by roughly chopping the raw shrimp into a paste-like consistency. You can use a sharp knife or a food processor for this task. Aim for a texture that is neither too smooth nor too chunky; it should resemble a coarse paste. Set the shrimp aside in a mixing bowl while you gather your other ingredients.

Step 2: Mix the Ingredients
In the same mixing bowl, combine the shrimp paste with the egg white, cornstarch, finely chopped water chestnuts, and spring onions. Add the sesame oil, salt, white pepper, sugar, and Shaoxing wine if using. Stir these ingredients vigorously in one direction for about 1-2 minutes until the mixture becomes sticky and well combined. This stirring technique helps develop the springy texture characteristic of Chinese Shrimp Cakes.

Step 3: Shape the Patties
Once mixed, lightly wet your hands to prevent sticking and scoop out portions of the mixture. Shape each portion into small patties, about ½ inch thick. Place the formed patties on a plate lined with parchment paper to keep them separate. This step helps ensure that your Chinese Shrimp Cakes maintain their shape when frying.

Step 4: Heat the Oil
Next, heat a thin layer of oil in a non-stick skillet over medium heat. Allow the oil to warm up until it shimmers; this indicates it’s ready for frying. Make sure not to overcrowd the pan, which can lead to uneven cooking and soggy cakes. If necessary, prepare to fry in batches.

Step 5: Fry the Patties
Carefully place the shaped patties into the hot oil. Fry them for about 2–3 minutes on each side, turning them when they achieve a golden brown color. Keep an eye on the heat, adjusting as needed to avoid burning. You’ll know they are done when they are crispy on the outside and cooked through in the center.

Step 6: Drain and Serve
Once the shrimp cakes are cooked, transfer them to a plate lined with paper towels to drain excess oil. Let them sit for just a moment to absorb the oil, ensuring they stay crispy. Serve the Chinese Shrimp Cakes hot, accompanied by your favorite dipping sauce to enhance their delightful flavor.

Storage Tips for Chinese Shrimp Cakes

Room Temperature: Enjoy freshly cooked shrimp cakes immediately for the best texture, but if left out, they can be kept at room temperature for up to 2 hours.

Fridge: Store leftover cooked shrimp cakes in an airtight container for up to 3 days. Reheat in a hot pan for about 2 minutes on each side to restore crispness.

Freezer: For longer storage, raw Chinese shrimp cakes can be frozen on a tray; once firm, transfer them to a zip-top bag for up to 2 months.

Reheating: When ready to cook from frozen, add 2-3 extra minutes to frying time in the pan, ensuring they are heated through and crispy.

Expert Tips for Chinese Shrimp Cakes

Texture Matters: Stirring in one direction: This technique is essential for developing a springy texture in your Chinese shrimp cakes.
Fry in Batches: Avoid overcrowding: Frying too many patties at once can result in uneven cooking and soggy cakes.
Oil Temperature: Check the heat: Ensure your oil is hot enough before adding patties to prevent sticking. A quick test is to drop a small piece of the mixture into the oil; it should sizzle immediately.
Customizable Flavors: Feel free to adapt: Don’t hesitate to add herbs or vegetables, like garlic chives or bell peppers, to make your Chinese shrimp cakes uniquely yours.
Proper Drainage: Let them breathe: After frying, place the cakes on paper towels to absorb excess oil. This keeps them crispy and prevents sogginess.

Make Ahead Options

These Chinese Shrimp Cakes are perfect for busy cooks looking to streamline mealtime! You can prepare the shrimp mixture and shape the patties up to 24 hours in advance. Simply store the uncooked patties in an airtight container in the refrigerator, ensuring they remain tightly wrapped to prevent drying out. Alternatively, you can freeze the raw patties for up to 3 months; just lay them flat on a tray to freeze before transferring to a zip-top bag. When you’re ready to enjoy, cook them directly from frozen, adding an extra couple of minutes to the frying time. You’ll have a delicious, home-cooked appetizer that’s just as delightful and fresh, saving you time and effort on busy nights!

Chinese Shrimp Cake Variations & Substitutions

Feel free to explore delightful twists in your Chinese Shrimp Cakes; your taste buds will thank you!

Gluten-Free: Substitute cornstarch for a gluten-free flour mix to keep these cakes accessible for all diets.
Seafood Swap: Try using crab or finely diced fish instead of shrimp for a new flavor profile that’s equally satisfying.
Extra Crunch: Add finely diced carrots or bell peppers for color and crunchiness—perfect for those who love a bit of texture in their dishes.
Spice It Up: Incorporate minced chili into the mixture or serve with a spicy dipping sauce to kick up the heat!
Fresh Herbs: Chopped garlic chives or cilantro can brighten the flavor and add a fresh, herbaceous note to your cakes.
Vegetarian Option: For a meatless twist, swap shrimp with mashed black beans or chickpeas, adding in spices for depth!
Savory Addition: A teaspoon of grated ginger adds warmth and a lovely aromatic quality that enhances the overall dish.
Keep It Light: Opt for air frying instead of pan-frying for a healthier version while maintaining that delightful crispiness—just like in my Garlic Shrimp Pasta.

With all these variations, you’ll have an exciting and flavorful spin on classic Chinese Shrimp Cakes every time!

What to Serve with Chinese Shrimp Cakes?

Elevate your dining experience with delightful pairings that enhance the flavors of these mouthwatering shrimp cakes.

Steamed Jasmine Rice: Fluffy and fragrant, it perfectly balances the savory shrimp cakes, allowing them to shine. Each bite gives you that comforting, warm feel that harmonizes beautifully with any dipping sauce.
Stir-Fried Vegetables: A colorful mix of broccoli, bell peppers, and carrots adds a crunchy textural contrast while complementing the lightness of the shrimp cakes. Toss them with a splash of soy sauce for an added umami kick.
Crisp Cucumber Salad: The cool and refreshing elements of cucumbers and a tangy dressing provide a lovely brightness against the rich shrimp cakes. This salad not only adds health benefits but also helps cleanse the palate.
Spicy Dipping Sauce: A zesty blend of soy sauce, sesame oil, and chili flakes brings an exciting heat that pairs wonderfully with the shrimp cakes, encouraging your taste buds to explore new depths of flavor.
Garlic Edamame: These lightly salted young soybeans work as a delightful finger food. Their nutty taste and crunchy texture beautifully contrast the softness of the shrimp cakes, making for a fun and tasty appetizer combination.
Chilled Green Tea: This refreshing drink calms the palate and complements the savory essence of the shrimp cakes. Its subtle notes enhance the overall meal experience, making each bite even more enjoyable.
Mango Sticky Rice: For dessert, this sweet treat completes your meal with its creamy coconut milk and ripe mango slices. The sweetness contrasts with the savory shrimp cakes, bringing a lovely balance to your dining experience.

Explore these pairings and create a memorable meal centered around your Chinese Shrimp Cakes!

Chinese Shrimp Cake Recipe FAQs

How do I choose the right shrimp for my Chinese Shrimp Cakes?
Absolutely! When selecting shrimp, look for raw shrimp that is firm to the touch with a slightly translucent appearance. Avoid shrimp with dark spots or an unpleasant odor. If you can’t find fresh, frozen shrimp is a great alternative—just ensure it’s thawed thoroughly before using.

How should I store my leftover Chinese Shrimp Cakes?
Very! Store any leftover cooked shrimp cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot pan for about 2 minutes on each side, allowing them to regain their delightful crispiness. If you prefer, you can warm them in the oven at 350°F (175°C) for about 10 minutes instead.

Can I freeze the raw Chinese Shrimp Cakes?
Yes, indeed! To freeze, arrange the shaped raw patties on a tray lined with parchment paper, ensuring they don’t touch each other. Freeze them until firm for about an hour, then transfer them to a zip-top bag. They can be stored this way for up to 2 months. When you’re ready to cook, you can fry them straight from frozen—just add 2-3 extra minutes to the frying time.

What if my shrimp cakes are too soggy?
Not to worry! If your shrimp cakes turn out soggy, it could be due to excess moisture in the mixture. To prevent this, make sure to properly dry your shrimp before chopping and don’t skip the cornstarch. If they are already cooked, try reheating them in a hot pan for a bit longer to help them crisp up or even pop them into a hot oven for a few minutes.

Are Chinese Shrimp Cakes safe for everyone to eat?
Of course! These shrimp cakes are gluten-free if you use cornstarch instead of regular flour, making them suitable for those with gluten sensitivities. However, always check for shellfish allergies, as they can be a common issue. If needed, you can substitute the shrimp with other seafood like crab or firm fish, adjusting the seasoning accordingly.