Shrimp Cakes

Taken from: https://thewoksoflife.com/chinese-shrimp-cakes/ 

These are delicious and easy to make with only 30 minutes to prep.

• 1 pound shrimp (450g, thawed, peeled and deveined)

• 1 small carrot (about 50g)

• 5 water chestnuts (minced, freshly peeled or from a can)

• 1/4 cup parsley (15 g, finely chopped)

• 1 teaspoon ginger (grated)

• 2 teaspoons Shaoxing wine

• ½ teaspoon salt

• 1/8 teaspoon ground white pepper

• 2 teaspoons oyster sauce

• 1 teaspoon sesame oil

• ¼ teaspoon sugar

• 1 teaspoon cornstarch

• 1 egg white

• 3 tablespoons oil (for pan-frying)

Instructions

Pat the shrimp dry with a paper towel. Lightly “smash” them with the side of a knife, and coarsely chop them. Be careful not mince the shrimp into pieces that are too small.

Split a small carrot (about 50 g) in half crosswise and then lengthwise, and blanch the pieces in boiling water for about 2 minutes until lightly softened. Drain and finely dice the blanched carrot.

In a mixing bowl, combine the coarsely chopped shrimp, finely diced carrot, minced water chestnuts, ¼ cup parsley, 1 teaspoon grated ginger, 2 teaspoons Shaoxing wine, ½ teaspoon salt, 1/8 teaspoon ground white pepper, 2 teaspoons oyster sauce, 1 teaspoon sesame oil, ¼ teaspoon sugar, 1 teaspoon cornstarch, and 1 egg white. Whip everything together for about 5 to 10 minutes in one direction, until the mixture is sticky and all ingredients are well combined. You should be able to gather it into one big smooth ball with a rubber spatula, i.e. it should be sticky and cohesive.

Now, heat a flat bottomed frying pan over medium high heat (nonstick or cast iron works best), until it starts to smoke lightly. Add 2 tablespoons oil and turn the heat down to medium. Take a large spoonful of the shrimp mixture, and use another spoon to form a ball. You can also do this with oiled hands.

Drop it into the pan and quickly press it into a disc. (To avoid sticking, you can brush the spoons with oil beforehand.)

Pan-fry each side for about 3 minutes, until golden brown. Add the last tablespoon of oil if needed during pan-frying.