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Recipe details are AI-generated from the video and may contain errors — for reference only.
Take a slice of toast bread, rip it apart slightly, put it into a food processor, blend it into fine breadcrumbs, and pour out for later use.
Watch out
The coarseness of the breadcrumbs can be adjusted to preference, otherwise it won't coat the shrimp cake properly.
Spread the shrimps on kitchen paper tissue, carefully absorb all surface moisture, and press repeatedly to ensure complete dryness.
Watch out
The shrimps must be thoroughly dried, otherwise the shrimp paste will become too thin and won't form properly.
Pay attention to finger placement when using the cleaver to smash, to avoid slipping and cutting fingers.
Check and remove shrimp intestines, use the back of a cleaver to smash the shrimps hard on the cutting board and drag backwards, mashing them into a sticky paste.
Watch out
The shrimps must be smashed with the back of a knife until sticky, avoid chopping them too finely, otherwise it will lose its chewy texture.
Must wash hands thoroughly after handling seafood and raw eggs to avoid cross-contamination of other ingredients.
Put the mashed shrimp paste into a bowl, pour in 10g egg white, ground white pepper to taste, 1tsp fish sauce, 1tsp sugar, and ⅛ tsp salt, mix well until fully absorbed.
Watch out
Do not add too much egg white, otherwise the shrimp paste will become too watery and fail to shape.
Pour in 30g corn starch, mix until thick, then use your hand to forcefully throw and beat the shrimp ball inside the bowl until fully sticky and free of air bubbles.
Watch out
The shrimp paste must be beaten until sticky and air is expelled, otherwise the fried shrimp cakes will have holes inside and lack chewiness.
Divide the shrimp paste into 6 equal portions, shape into balls, put them into the breadcrumbs, gently flatten and ensure every side is evenly coated with breadcrumbs.
Watch out
The shrimp paste is very sticky, wet your hands when shaping, and be gentle to prevent breadcrumbs from falling off.
Hot oil easily splatters and causes burns during frying, slide the shrimp cakes in along the edge of the pan instead of dropping them directly.
Heat the oil in a pan, fry the breadcrumb-coated shrimp cakes over low heat until slightly puffed and shaped, gently cook through then remove.
local_fire_departmentLow heatWatch out
The oil temperature must not be too high, cook slowly on low heat, otherwise the fresh breadcrumbs on the outside will easily burn while the inside remains raw.
Oil splatters easily during high-temperature re-frying, be sure to stand at a safe distance and use long chopsticks.
Put the shrimp cakes back into the oil and re-fry on high heat for about 8 to 10 seconds until golden brown on the surface, remove and drain on paper towel, then done.
local_fire_departmentHigh heatWatch out
Be very quick when re-frying, the color darkens rapidly in about 8 to 10 seconds under high heat, otherwise they will easily burn.
