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Pan-Fried Shrimp Paste Radish Cakes

groups4 servingsspeedMediumcountertopsPrep: 150 minsskilletCook: 10 minsscheduleTotal: 160 minsoutdoor_grillPan-fried
Allergens:warningShellfishwarningFish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

13 Steps Total

schedulePrepare in advance

  • circleDried shrimp needs to be soaked in water 2 to 3 hours in advance2.5h
  • circleShredded radish needs to be salt-cured for 1 hour in advance1h
01
Preparation
00:00:13
  • Place 10g dried shrimp into a small bowl, pour in about 100ml water
  • And soak for 2 to 3 hours until completely softened
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Watch out

Dried shrimp must be soaked until completely soft, otherwise they will remain hard and unpleasant to chew after frying.

Ingredients:dried small shrimp (10 g)water (100 ml)
Tools:bowl
02
Preparation
00:00:58
  • Peel 500g white radish thoroughly with a peeler, slice into uniform thin rounds
  • Then stack and cut into fine, even shreds
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Watch out

Try to shred the radish as finely and evenly as possible

Shreds that are too thick will release water unevenly and make patties hard to bind

Ingredients:white radish (500 g)
Tools:peelerchef's knifecutting board
03
Waiting Time
00:01:40
  • Place the shredded radish into a large glass bowl, add 1 tbsp fine salt, and rub thoroughly with hands to evenly coat all strands until moisture starts to bead
  • Then let rest for 1 hour until the radish softens completely and releases plenty of water
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Watch out

The salt must be thoroughly rubbed into all shreds, otherwise uneven salting will lead to insufficient moisture release.

Ingredients:white radishsalt (for curing radish) (1 tbsp)
Tools:mixing bowl
04
Active Cooking
00:02:05
  • Transfer the salted radish into a fine metal strainer and firmly squeeze out all excess liquid with both hands until dry
  • The dehydrated radish should weigh about 150g
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Watch out

Radish shreds must be squeezed completely dry, otherwise residual liquid will dilute the shrimp paste and cause patties to fall apart while frying.

Ingredients:white radish
Tools:colander/strainer
05
Preparation
00:02:55
warningStay safe

Hold slippery raw shrimp firmly and cut away from your fingers to prevent slipping; wash hands thoroughly after handling raw seafood.

  • Inspect 200g shrimp, slit along the back with a small knife to remove the dark intestinal vein
  • And clean out the lower belly vein near the tail
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Watch out

Do not cut too deeply when deveining

So as not to tear the shrimp flesh unevenly before mincing

Ingredients:tiger prawns (200 g)
Tools:paring knifecutting board
06
Preparation
00:03:29
  • Rinse the deveined shrimp with water, drain well, place onto a cutting board
  • And press thoroughly with paper towels until the surfaces are completely dry with no residual moisture
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Watch out

Shrimp must be thoroughly dried

Excess surface moisture will make the shrimp paste too watery and prevent it from developing a bouncy texture

Ingredients:tiger prawns
Tools:paper towel
07
Active Cooking
00:03:48
  • Roughly chop the dried shrimp with a chef's knife, then use the wrist to rapidly mince the meat repeatedly until it begins sticking together
  • Continuing until it forms a smooth, glossy, cohesive sticky paste, then scoop it into a large glass bowl
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Watch out

Use rhythmic wrist movements to mince evenly

Avoid turning it into a completely puréed paste so some tiny bouncy texture remains

Ingredients:tiger prawns
Tools:chef's knifecutting board
08
Preparation
00:04:50
  • Take out the softened dried shrimp, remove any dark veins, and chop into small distinct bits
  • Slice 30g of washed and dried spring onions into fine chopped scallions
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Watch out

Chop the dried shrimp into small bits rather than a fine powder

So they provide a pleasant chewy texture in the patties

Ingredients:dried small shrimpspring onion (30 g)
Tools:chef's knife
09
Active Cooking
00:05:54
  • Heat a skillet over medium heat, add 1 tbsp cooking oil until slightly smoking, then turn to low heat and add the chopped dried shrimp
  • Stir-fry until moisture evaporates, steam subsides, and the shrimp turn golden and fragrant, then remove and cool completely
local_fire_departmentLow heat, about 1 to 2 minutes
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Watch out

The sautéed dried shrimp must be cooled completely before mixing with raw shrimp paste, otherwise the heat will prematurely cook the paste and destroy its springiness.

Ingredients:Cooking oil (1 tbsp)dried small shrimp
Tools:skilletwooden spatula
10
Active Cooking
00:06:28
  • Vigorously stir the minced shrimp in one direction with a wooden spoon, lifting and throwing it against the bowl until sticky and elastic
  • Add the cooled dried shrimp, 2 tsp dried flounder fish powder, 0.5 tsp salt, and 0.25 tsp white pepper powder, and stir until completely integrated and firmly set
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Watch out

Always stir the shrimp paste in a single direction

Reversing directions will break the protein bonds and ruin its springy texture

Ingredients:tiger prawnsdried flounder fish powder (2 tsp)salt (for seasoning) (0.5 tsp)white pepper powder (0.25 tsp)dried small shrimp
Tools:wooden spoon
11
Active Cooking
00:07:46
  • Add the 150g squeezed dry radish shreds and 30g chopped spring onions into the shrimp paste bowl
  • Gently folding with a wooden spoon until evenly incorporated into a thick, cohesive patty mixture
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Watch out

Fold gently when adding the radish shreds

Aggressive pressing will force out remaining moisture and make the mixture watery

Ingredients:white radishspring oniontiger prawns
Tools:wooden spoon
12
Active Cooking
00:08:16
  • Add 1 tbsp cooking oil to a skillet over medium heat until lightly smoking, then reduce to low heat
  • Shape about half the mixture into a large ball, place into the pan, gently flatten to 1.5cm thickness with a spatula, and pan-fry on low heat until the bottom is set and golden brown, then flip and cook until both sides are crisp and the center bounces back firmly when pressed
local_fire_departmentLow heat, about 4 to 5 minutes
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Watch out

Maintain a good thickness without flattening too thin, and do not flip before the bottom crust forms firmly, otherwise the patty will break apart.

Ingredients:Cooking oiltiger prawns
Tools:skilletspatula
13
Active Cooking
00:11:20
  • Divide the remaining mixture into two ping-pong-sized balls and place into the pan, gently pressing them into thick mini patties
  • Tilt the pan to baste and crisp the edges with hot oil, cooking until both sides and edges are golden, crisp, and bouncy throughout, then transfer to a serving plate
local_fire_departmentLow heat, about 3 to 4 minutes
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Watch out

Tilting the pan helps brown the edges quickly

But always maintain low heat, otherwise the exterior will scorch before the interior is cooked through

Ingredients:tiger prawns
Tools:skilletspatulaserving plate

groceryAll Ingredients

dried small shrimp10 g
water100 ml
white radish500 g
salt (for curing radish)1 tbsp
tiger prawns200 g
spring onion30 g
Cooking oil2 tbsp
dried flounder fish powder2 tsp
salt (for seasoning)0.5 tsp
white pepper powder0.25 tsp

blenderAll Tools Needed

bowlchef's knifepeelercutting boardmixing bowlcolander/strainerparing knifepaper towelwooden spatulaskilletwooden spoonspatulaserving plate