Pan-fried shrimp cake
Overview
Do you still remember the home version of homemade shrimp sliders introduced by Uncle Bao last month? I accidentally cooked too much the year before, and I have been seeing it on the dining table for most of the month. I have also figured out a lot of ways to make it other than hot pot. The most popular one is "fried shrimp cakes". It is simple and convenient. Whether it is three meals a day or late night snack, afternoon tea, it is a good new choice to satisfy your cravings!
Tags
Ingredients
Steps
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Remove the heads, peel the shells, and pick the shrimp threads from the fresh live shrimps. Here I use the purchased Minzhengnan American white shrimps that have been processed. It is more convenient to omit the processing steps.
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Chop the shrimps into minced shrimps of the desired size according to your preference. If you like the taste to be more refreshing, you don’t need to chop them too finely.
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Chop carrots and parsley into fine dices, blanch them, drain and set aside.
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Put the shrimp paste, diced carrots, diced parsley, and sweet corn kernels into a bowl, add cornstarch, egg white, salt, and pepper and stir evenly.
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Heat oil in a pot over low heat, scoop the mixed shrimp paste into the pot with a spoon and spread it into small cakes.
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Fry for about 3 minutes, flip over and fry for another 3 minutes, until cooked through. Remove from pan and serve on a plate.
