Name: Quick and Easy Chinese Fried Shrimp Toast Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 300g raw shrimp, peeled and deveined; 1 egg white; 2 tbsp cornstarch; 2 tbsp finely chopped water chestnuts; 1 tbsp chopped spring onions; 1/2 tsp sesame oil; 1/2 tsp salt; 1/4 tsp white pepper; 1/4 tsp sugar; 1 tbsp Shaoxing wine (optional); Oil for frying

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Introduction

Chinese Shrimp Cakes are a delightful appetizer with a crispy exterior and a tender, flavorful shrimp filling. These quick and easy patties are perfect for sharing and pair wonderfully with soy or sweet chili sauce.

A wooden tray holds nine small round patties with a rough, crispy texture, golden brown with darker red and brown spots, scattered green herbs on and around them. The patties are placed on a piece of light brown parchment paper that lines the tray. The tray rests on a white marbled surface, and a blue cloth with a simple white pattern is partly visible under the tray. The overall look is rustic and casual. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g raw shrimp, peeled and deveined
1 egg white
2 tbsp cornstarch
2 tbsp finely chopped water chestnuts
1 tbsp chopped spring onions
1/2 tsp sesame oil
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp sugar
1 tbsp Shaoxing wine (optional)
Oil for frying

Instructions

Step 1: Roughly chop the shrimp into a paste-like consistency using a knife or pulse a few times in a food processor.
Step 2: Transfer the shrimp paste into a mixing bowl. Add the egg white, cornstarch, water chestnuts, spring onions, sesame oil, salt, white pepper, sugar, and Shaoxing wine. Stir vigorously in one direction until the mixture is sticky and well combined to develop a springy texture.
Step 3: Lightly wet your hands and shape the mixture into small patties about ½ inch thick.
Step 4: Heat a thin layer of oil in a non-stick skillet over medium heat.
Step 5: Fry the shrimp cakes for 2–3 minutes on each side, or until golden brown and cooked through.
Step 6: Drain the shrimp cakes on paper towels and serve hot with soy sauce, sweet chili sauce, or a vinegar-based dipping sauce.

Tips & Variations

For extra crunch, substitute some of the water chestnuts with finely chopped celery.
If Shaoxing wine is unavailable, dry sherry or a splash of rice vinegar can be used as a substitute.
Serve with a variety of dipping sauces like spicy mayo or hoisin sauce for different flavor profiles.

Storage

Store leftover shrimp cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain their crispiness, or use an oven at 180°C (350°F) for about 5-7 minutes.

How to Serve

The image shows a close-up of bite-sized fried patties with a crispy, golden-brown outer layer and a juicy inside filled with white rice, green herbs, and orange bits, held by wooden chopsticks in the foreground. More patties, browned and slightly uneven in shape, are spread on a container beneath, with small green herb leaves scattered around, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shrimp cakes ahead of time?

Yes, you can prepare the shrimp mixture in advance and refrigerate it for up to 24 hours before shaping and frying. This can help the flavors meld.

What can I use if I don’t have water chestnuts?

Finely chopped jicama or celery are good substitutes that provide a similar crunchy texture to the shrimp cakes.