Materials

6 prawns, chicken essence, water chestnuts 5, 1 egg, a little cornstarch, soy sauce, salt, sugar, pepper, sesame oil

Practice

1. prawns shells, go to the head and tail, peeled shrimp, remove the intestinal line, washed, minced shrimp, water chestnuts peeled, chopped into a shrimp puree, water chestnuts, chopped into minced standby

2. Mud shrimp, water chestnuts into a large bowl, beat an egg, add a little cornstarch and stir, then add a little salt, sugar, soy sauce, chicken essence, pepper, sesame oil and mix well seasoned, into a paste

3. pan brush a little oil, when hot, use a spoon to scoop a small amount of batter in the pan into a pancake-like pan-fried until both sides of the golden

Tips

1, do not add too much cornstarch, a little is good (in the picture, the picture is a little bit). A little is good (the picture of the flour more, the actual I only used half), because the shrimp puree is already sticky, add too much to eat will feel like only the surface without the feeling of shrimp 2, according to personal preference can also add green onions, cilantro, mushrooms and other materials, so that the shrimp cake content is more rich ~ 3, if the shrimp is too little can be appropriate to add a little pork stuffing into the ~ ~ ~ fragrant fresh shrimp cake, adding water chestnuts, eat up the taste of the special!

Method 2,

Ingredients

1 eggplant, 10 fresh shrimp, 150 grams of ground pork, 2 eggs, 1 green onion, 3 slices of ginger, 1/2 tbsp soy sauce, 1 tsp salt, 1/2 tsp white pepper, 1/2 tsp freshly ground chicken powder, 1 tbsp corn starch, 1 tbsp wine, 1/2 tsp salt, C. Salt water, 1 tbsp flour, 1 tbsp water, 2 tbsp water. C. Salt water to taste, 1 tbsp. corn starch to taste, 1 tbsp. flour to taste, 1 tbsp. breadcrumbs to taste

How to make it

1. Place the ground pork in a large bowl, add Seasoning A, mix well and marinate for about 10 minutes.

2. Remove the intestines from the shrimp and rinse, remove the shells and leave the tails on. Place the shrimp in another large bowl, add the green onion and ginger slices and season with Seasoning B and mix well to marinate for 5 minutes.

3. Wash the eggplant, remove the stems and cut into 10 slices, soak in a moderate amount of salted water to prevent discoloration, drain, and dust each slice of eggplant on one side with a moderate amount of cornstarch.

4. Layer about 15 grams of the pork from recipe 1 on top of the eggplant from recipe 3, then top with one shrimp from recipe 2, then dredge the surface in flour, egg wash and breadcrumbs.

5. Place the eggplant patties in a boiling hot frying pan and deep-fry over low heat until golden brown, then over high heat for 10 seconds before removing from the pan.

Practice 3,

Ingredients

Shrimp 230g, sweet potato starch 200g, water 25g, salt 1/2 tsp, sugar 1 tsp, black pepper, salad oil 40g, boiling water 210g

Practice

1. Wash fresh shrimp and place in the freezer for about 15 minutes

2. Remove the shells and intestines, rinse with water and add 25g of water

3. Puree the prawns in a food processor

4. Add sweet potato starch, salt, sugar, black pepper and salad oil

5. Form into a ball without any residue of dry powder

6. Pour into boiling water and stir immediately to form a semi-cooked consistency, then pour the batter back into a food processor to form a prawn paste

7. The baking time according to the state of the cake grasp, Wen Wen each piece of medium-low heat for about 1.5 minutes, during the flip once. I cook thicker, longer. Bake the shrimp cakes until both sides are golden brown and cooked through