Name: Crispy and Juicy Chinese Shrimp Cake Recipe You'll Love
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 300 g Raw Shrimp (The star of the dish.); 1 Egg White (Can substitute with aquafaba for vegan.); 2 tbsp Cornstarch (Essential for binding.); 2 tbsp Water Chestnuts, finely chopped (Can substitute with bamboo shoots.); 1 tbsp Spring Onions, chopped (Green onions can be used alternatively.); 1/2 tsp Sesame Oil (Enhances the shrimp's sweetness.); 1/2 tsp Salt (Adjust according to taste.); 1/4 tsp White Pepper (Black pepper can be used instead.); 1/4 tsp Sugar (Omit for savory profile.); 1 tbsp Shaoxing Wine (Optional; replace with dry sherry if desired.); Oil for frying (High smoke point oil recommended.)

As I stood in the kitchen, the aroma of sizzling shrimp filled the air, transporting me to bustling markets in Cantonese neighborhoods. These Chinese Shrimp Cakes are a delightful nod to that vibrant culture, featuring pan-fried patties with a crispy exterior that gives way to a tender filling. In just 30 minutes, you can enjoy this low-fat, high-protein meal, perfect for weeknight dinners or special gatherings. Plus, the simple, wholesome ingredients make them a healthier alternative to fast food without sacrificing flavor. Whether served as an appetizer or paired with a side of sautéed greens and rice, these shrimp cakes are sure to become a staple in your culinary repertoire. Curious about how to whip up these delightful morsels? Let’s dive into the recipe!

Why will you love Chinese Shrimp Cakes?

Simplicity at Its Best: This recipe requires no fancy techniques, making it simple for anyone to master.

Quick to Prepare: With just 30 minutes, you can serve up a delicious, homemade meal—so easy and fast!

Healthy Option: These shrimp cakes are low-fat and high-protein, making them a nutritious alternative to takeout.

Flavor Explosion: The blend of water chestnuts, spring onions, and sesame oil creates a delightful taste, bursting with umami.

Versatile Serving Options: Enjoy them as a crispy appetizer or as part of a larger meal alongside steamed rice and sautéed greens, just like in my Breakfast Bundt Cake.

With all these enticing reasons, you’ll find yourself reaching for this recipe again and again!

Chinese Shrimp Cake Ingredients

Unlock the secrets to making mouthwatering shrimp cakes!

For the Shrimp Cakes

Raw Shrimp (300g) – The star of the dish that provides protein and a succulent flavor.
Egg White (1) – Helps bind the ingredients for that perfect structure; swap with aquafaba for a vegan twist.
Cornstarch (2 tbsp) – Essential for helping the patties hold together and giving them a delightful crispiness.
Water Chestnuts (2 tbsp, finely chopped) – Introduces a satisfying crunch; bamboo shoots make a great substitute if needed.
Spring Onions (1 tbsp, chopped) – Adds freshness and a mild bite; feel free to use green onions as an alternative.
Sesame Oil (1/2 tsp) – Enhances the sweetness of shrimp with its nutty aroma.
Salt (1/2 tsp) – Elevates the overall flavor; adjust to suit your dietary needs.
White Pepper (1/4 tsp) – Offers a gentle warmth and subtle depth, but black pepper works in a pinch.
Sugar (1/4 tsp) – Balances flavors; omit if you prefer a strictly savory profile.
Shaoxing Wine (1 tbsp, optional) – Adds complexity; replace with dry sherry or skip if preferred.
Oil (for frying) – Use a high smoke point oil like vegetable or canola for perfectly cooked cakes.

With these ingredients in hand, you’re ready to create delicious Chinese shrimp cakes that will impress your family and friends!

Step‑by‑Step Instructions for Chinese Shrimp Cake

Step 1: Prepare the Shrimp
In a food processor or using a knife, chop the raw shrimp into a coarse paste—this should take about 1-2 minutes. Aim for a texture that’s slightly chunky, allowing it to hold together yet still provide a bit of bite. Once done, transfer the shrimp paste to a mixing bowl to start creating your delightful Chinese shrimp cakes.

Step 2: Mix the Ingredients
Add the egg white, cornstarch, finely chopped water chestnuts, spring onions, sesame oil, salt, white pepper, sugar, and optional Shaoxing wine to the bowl with the shrimp paste. Stir vigorously for about 2-3 minutes until all ingredients are well combined and the mixture becomes sticky. This will ensure a cohesive and springy texture for your shrimp cakes as they fry.

Step 3: Shape the Patties
Lightly moisten your hands with water to prevent sticking, and scoop out portions of the mixture to form patties about ½ inch thick. Make sure each patty is compact and even in size to ensure they cook uniformly. Once shaped, place them on a plate, ready for frying. This step is crucial for achieving perfectly golden Chinese shrimp cakes.

Step 4: Heat the Skillet
In a non-stick skillet, heat a thin layer of oil over medium heat until shimmering—this should take around 2-3 minutes. It’s important to monitor the temperature to avoid burning. A good test is to drop a small piece of shrimp mixture into the oil; if it sizzles, you’re ready to start frying those delicious Chinese shrimp cakes.

Step 5: Fry the Shrimp Cakes
Carefully place the patties in the hot oil, ensuring they are not overcrowded—this helps achieve a crispy texture. Fry for about 2-3 minutes on one side, or until golden brown, then carefully flip them to cook the other side for an additional 2-3 minutes. Check for a beautiful crispy exterior and firm texture to ensure they’re cooked through.

Step 6: Drain and Serve
Once the shrimp cakes are perfectly golden brown, transfer them onto a plate lined with paper towels to drain any excess oil. Let them rest for a minute to cool slightly, and then serve hot. These Chinese shrimp cakes make a delightful appetizer or main dish, paired beautifully with your choice of dipping sauce.

Chinese Shrimp Cake Variations & Substitutions

Feel free to unleash your creativity with these Chinese Shrimp Cakes, transforming them into your very own delicious masterpiece!

Gluten-Free: Substitute cornstarch with a gluten-free flour blend to keep this dish suitable for gluten-sensitive diets.
Vegan Option: Use aquafaba instead of egg white for binding, and replace shrimp with mashed chickpeas or tofu for a plant-based delight. The texture will remain satisfying and delicious!
Flavor Boost: Add minced garlic or ginger to the shrimp mixture for a fragrant and flavorful punch. A small dose of chili flakes can also kick up the heat!
Crunchy Twist: Mix in finely chopped water chestnuts or bamboo shoots for extra crunch and excitement. They add delightful texture that contrasts with the tender shrimp cakes.
Herb Infusion: Experiment with fresh herbs like cilantro, Thai basil, or even dill for a unique twist. Each herb brings its own character, transforming the flavor profile beautifully.
Smaller Bites: Shape the patties into bite-sized morsels, perfect for hors d’oeuvres or party platters. Consider serving them alongside your favorite dipping sauces for a fun appetizer!
Seafood Variation: Swap out shrimp for finely chopped crab or scallops to create a luxurious seafood version that’s equally delightful. Both options will provide a unique flavor and elevate your dish.
Simplified Prep: Use pre-cooked shrimp to save time—just chop them finely and mix them with the other ingredients for a speedy version that still packs a flavor punch.

With these variations, your kitchen adventure is just beginning! And if you adore quick and flavorful meals, don’t miss out on trying my easy Garlic Butter Shrimp recipe. Enjoy your cooking journey!

How to Store and Freeze Chinese Shrimp Cakes

Fridge: Store cooked shrimp cakes in an airtight container for up to 3 days. They’ll retain their flavor and texture, making them perfect for quick meals.

Freezer: Raw shrimp patties can be frozen. Lay them flat on a baking sheet until firm, then transfer to a zip-top bag. They’ll last up to 2 months.

Reheating: To reheat, thaw cooked shrimp cakes in the fridge overnight and reheat in a skillet over medium heat for 3-4 minutes per side until warmed through and crispy.

Make-Ahead Tip: You can prepare the mixture in advance and freeze the uncooked patties, ensuring you always have a quick, delightful option ready for a busy night!

Expert Tips for Chinese Shrimp Cakes

Sticky Mixture: Stir in one direction to ensure a springy texture for your shrimp cakes, preventing them from falling apart while frying.
Temperature Control: Keep an eye on the oil’s temperature; too hot can burn the cakes, while too cool can make them soggy.
Optional Additions: For extra flavor, consider incorporating minced garlic or fresh chili to the mixture. This can elevate your Chinese shrimp cakes to the next level!
Uniform Size: Shape your patties evenly; this ensures that all shrimp cakes cook at the same rate, resulting in a perfect golden crust.
Serving Suggestions: Pair your shrimp cakes with a dipping sauce like soy-sesame or sweet chili to complement their savory flavors.

Make Ahead Options

These Chinese Shrimp Cakes are perfect for meal prep, allowing you to savor homemade goodness on busy weeknights! You can mix the shrimp cake batter and form the patties up to 24 hours in advance—just refrigerate them in a single layer, covered with plastic wrap to prevent drying. If you’re looking for longer storage, feel free to freeze the raw patties for up to 3 months; simply lay them flat on a baking sheet to freeze, then transfer them to a zip-top bag. When it’s time to serve, fry them directly from frozen, adding a few extra minutes to the cook time for just as delicious results!

What to Serve with Chinese Shrimp Cakes

Pairing the crispy, golden Chinese shrimp cakes with delightful accompaniments can transform your meal into a truly memorable experience.

Steamed Jasmine Rice: The fluffy texture absorbs the savory flavors of the shrimp cakes, creating a well-rounded dish that’s comforting and satisfying.
Sautéed Bok Choy: With its tender crunch, bok choy adds a refreshing contrast, complementing the rich flavors of the patties beautifully.
Sweet Chili Sauce: This dipping sauce offers a perfect balance of sweet and spicy, enhancing the umami flavor of the shrimp cakes while adding an extra zing.
Cucumber Salad: The cool, crunchy cucumbers, tossed in a light vinaigrette, provide a refreshing palate cleanser to balance the richness of the shrimp cakes.
Steamed Dumplings: These little pockets of goodness are the perfect sidekick! Offering another layer of flavor, they’re a classic pairing in Chinese cuisine.
Herbal Tea: A warm cup of jasmine or chrysanthemum tea cleanses the palate and enhances the overall dining experience, creating a serene atmosphere to savor your meal.

Chinese Shrimp Cakes Recipe FAQs

How do I select the best shrimp for this recipe?
Absolutely! When choosing shrimp, look for fresh, raw shrimp that are peeled and deveined. The best shrimp will have a firm texture, and a mild, ocean-like smell. Avoid shrimp with a strong fishy odor or dark spots all over, as these may indicate old or spoiled shrimp.

How should I store leftover shrimp cakes?
Cooked shrimp cakes can be kept in an airtight container in the refrigerator for up to 3 days. This makes them perfect for quick leftovers! Just reheat in a skillet on medium heat for about 3-4 minutes per side until warmed through and crispy.

Can I freeze the shrimp patties? How?
Yes! I often make extra to freeze. Start by laying the raw patties flat on a baking sheet lined with parchment paper without them touching each other. Freeze until firm, about 1 hour, then transfer to a zip-top bag. They’ll last for up to 2 months. When you’re ready to cook, simply fry from frozen, adding an extra minute or two to the cooking time.

What if my shrimp cakes are falling apart while frying?
Very! If your shrimp cakes fall apart, it might be due to not stirring the mixture enough or the oil temperature being too low. To remedy this, ensure you stir the mixture in one direction to develop a sticky texture. Also, increase the oil temperature to a medium-high heat before adding the patties, which helps create a nice crust and keeps them intact.

Are these shrimp cakes gluten-free?
Absolutely! These Chinese shrimp cakes can be made gluten-free by using tamari or a gluten-free soy sauce for dipping. Just make sure to check the labels of your other ingredients as well, such as cornstarch and any sauces to ensure they meet your dietary needs.

Can I make these shrimp cakes vegan?
Absolutely! You can substitute the egg white with aquafaba, which is the liquid from canned chickpeas. Use about 3 tablespoons of aquafaba for each egg white. The rest of the ingredients remain the same! This will help bind the mixture without compromising on flavor or texture.