Moon shrimp cakes, a beloved street food snack, are renowned for their crispy exterior and tender, savory interior. Here’s a detailed guide to crafting this delicious treat at home.
Ingredients:
- 300g fresh shrimp, peeled and deveined
- 100g water chestnuts, finely chopped
- 2 egg whites
- 3 tbsp cornstarch
- 2 tbsp all-purpose flour
- 1 tsp soy sauce
- ½ tsp white pepper
- ½ tsp salt
- Oil for frying
Instructions:
1. Prepare the Shrimp: Pat the shrimp dry and chop finely. For a smoother texture, pulse in a food processor, but avoid over-processing to maintain a slight bite.
2. Mix the Batter: In a bowl, combine the shrimp, water chestnuts, egg whites, cornstarch, flour, soy sauce, white pepper, and salt. Stir vigorously until the mixture becomes sticky and forms a paste. Let it rest for 10 minutes to allow the flavors to meld.
3. Shape the Cakes: Wet your hands to prevent sticking. Take a tablespoon of the mixture and flatten it into a small patty (about ½-inch thick). Repeat with the remaining batter.
4. Fry to Perfection: Heat oil in a pan over medium heat (350°F/175°C). Carefully place the shrimp cakes in the pan, frying in batches to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy.
5. Serve: Drain on paper towels to remove excess oil. Serve hot with a sweet chili dipping sauce or a squeeze of lemon.
Tips:
- For extra crunch, add a pinch of baking soda to the batter.
- Ensure oil temperature is consistent to avoid soggy cakes.
- Fresh shrimp yield the best flavor, but frozen shrimp (thawed and patted dry) work too.
Enjoy your homemade moon shrimp cakes—crispy, flavorful, and utterly addictive!
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