Ingredients: shrimp 100g, waxy corn 50g, carrot 1, egg 1, starch 25g, chopped green onion 10g, black pepper 3g, salt 3g and chicken essence 3g.

1, thaw the shrimp, clean it, put it in a cooking machine, add starch+egg white (without egg yolk) and beat until smooth.

2. Wash and peel carrots. Use a cooking machine to break it for later use.

3. Stir shrimp+waxy corn+chopped green onion+carrot+salt+chicken essence+black pepper evenly.

4. Take the pan, heat the pan to cool the oil, medium heat, shake a spoonful of shrimp sauce into the pan, and shape it into a cake.

5. Fry until golden on both sides, and then cook thoroughly.

Step 6 serve food and set the table

Warm reminder.

There is no requirement for cooking technology for corn shrimp cakes. You just need to pay attention to mixing the batter well, and the whole process will not overturn. Shrimp is smooth and thin, thicken with starch. I'm not sure. Put less starch in shrimp. When mixing batter, starch is urgently needed to thicken it.

Corn shrimp cakes don't eat oil, so don't brush too much oil when making pancakes. Just moisten the pan a little and it won't stick.