Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- Vegetable oil for frying
Instructions
- In a food processor, pulse the shrimp until coarsely chopped.
- In a large bowl, combine the chopped shrimp, breadcrumbs, green onions, ginger, garlic, soy sauce, sesame oil, salt, pepper, and beaten egg. Mix until well combined.
- Form the mixture into small patties, about 2 inches in diameter.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Once the oil is hot, carefully add the shrimp cakes in batches, making sure not to overcrowd the pan.
- Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove the shrimp cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with sweet chili sauce or soy sauce for dipping.
Notes
- For a spicier kick, add 1 teaspoon of chili paste to the shrimp mixture.
- You can also substitute half of the shrimp with crab meat for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 0g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg