Chinese Shrimp Cakes, by
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5 from 1 vote

Chinese Shrimp Cakes

Shrimp cakes are popular in coastal cities in China where shrimp are plentiful. The key to a good shrimp cake is maintaining the shrimp’s natural flavor!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Seafood
Cuisine: Chinese
Keyword: shrimp cakes
Servings: 5
Calories: 188kcal
Author: Judy



  • Pat the shrimp dry with a paper towel. Lightly “smash” them with the side of a knife, and coarsely chop them. Be careful not mince the shrimp into pieces that are too small.
  • Split a small carrot (about 50 g) in half crosswise and then lengthwise, and blanch the pieces in boiling water for about 2 minutes until lightly softened. Drain and finely dice the blanched carrot.
  • In a mixing bowl, combine the coarsely chopped shrimp, finely diced carrot, minced water chestnuts, ¼ cup cilantro, 1 teaspoon grated ginger, 2 teaspoons Shaoxing wine, ½ teaspoon salt, 1/8 teaspoon ground white pepper, 2 teaspoons oyster sauce, 1 teaspoon sesame oil, ¼ teaspoon sugar, and 1 teaspoon cornstarch. Whip everything together for about 5 to 10 minutes in one direction, until the mixture is sticky and all ingredients are well combined.
  • Now, heat a flat bottomed frying pan over medium high heat (nonstick or cast iron works best), until it starts to smoke lightly. Add 2 tablespoons oil and turn the heat down to medium. Take a large spoonful of the shrimp mixture, and use another spoon to form a ball.
  • Drop it into the pan and quickly press it into a disc. (To avoid sticking, you can brush the spoons with oil beforehand.)
  • Pan-fry each side for about 3 minutes, until golden brown. Add the last tablespoon of oil if needed during pan-frying.


Makes 10 shrimp cakes, 2 per serving. 


Calories: 188kcal | Carbohydrates: 3g | Protein: 19g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 229mg | Sodium: 408mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2092IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 2mg