Carrot, corn and shrimp cakes
Overview
Carrot, Corn and Shrimp Cake. Carrots and corn are added to the fresh shrimp cake, which is nutritious and delicious. Half of the corn kernels are chopped and half is not chopped. This way, the shrimp cake has a hint of sweetness, and you can bite the whole corn kernel in one bite. Children and the elderly love it very much.
Tags
Ingredients
Steps
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Prepare ingredients.
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Cut the carrots into cubes and chop half of the corn kernels.
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Remove the heads and shells of the shrimp and pick out the shrimp threads. If the live shrimp is difficult to peel, you can put it in the refrigerator for about 1 hour. When the shrimps are hard, it will be easy to remove the shells. Pick out the shrimp threads with a toothpick, and also pick out the shrimp under the belly.
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Place the shrimps on the chopping board and cut them into small pieces, then chop them into puree with the back of a knife. The chopped shrimp paste will have a chewy texture. You can also put it directly into a food processor and puree it.
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Put the minced shrimp paste into a large bowl, add one tablespoon of cooking wine and half a tablespoon of light soy sauce.
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Put five grams of cornstarch, three grams of salt, two grams of black pepper and one gram of ginger powder in a bowl. If you chop the ginger directly and add it to the shrimp, it will taste like ground ginger, so you can use ginger powder instead.
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Use chopsticks to stir quickly in one direction until thickened.
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Place diced carrots, chopped corn, and corn kernels in a large bowl.
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Stir evenly in one direction and set aside.
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Brush the pan with a little cooking oil, put the shrimp cakes into the pan, and fry over low heat for about two to three minutes. Making shrimp cakes is very simple. Just take a spoon and put it into the pot without using your hands. Just flatten it slightly.
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Flip the shrimp cakes over and fry for another two minutes.
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Delicious.
