To make crispy, aromatic shrimp cakes, the batter is crucial. Here's a basic way to make the batter: simply mix 150 grams of flour, 1 egg, 200 milliliters of cold water, 1 teaspoon of baking powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

First, choose a medium-gluten flour as the base, which will provide the proper structure for the shrimp fritters. Pour the flour into a large bowl, make a small crater in the center, and beat in the egg. The egg not only acts as a binding agent, but it also gives the batter a richer texture. Next, slowly add the cold water, stirring gently with a whisk as you add the water so that the flour gradually absorbs the water.

Then, add the baking powder, which will create bubbles at high temperatures and make the shrimp cakes fluffier. Meanwhile, season with salt and black pepper to taste, which not only enhances the flavor of the shrimp cakes, but also brings out the freshness of the shrimp. Continue to stir the batter with a whisk until all ingredients are fully incorporated and the batter appears smooth and grain-free.

When the batter is ready, it's time to prepare the shrimp and other ingredients. Choose fresh or frozen shrimp and cut them into small pieces or puree them with the back of a knife. You can also add some toppings such as chopped scallions, minced red pepper or cilantro to add layers of flavor. Mix these ingredients well with the batter, making sure that each piece of shrimp is coated with a layer of batter.

When the oil temperature reaches 170-180 degrees Celsius, you can start frying the shrimp cakes. Use a spoon or ice cream scoop to scoop the batter into the hot oil, keeping a distance between each shrimp cake so that they don't stick together. Fry until both sides are golden brown and the top is crispy, then remove and drain the oil. Finally, you can enjoy this delicious fried shrimp cakes with sweet chili sauce, ketchup or homemade dipping sauce.