Can I use frozen shrimp?

Yes. Thaw completely, drain, and pat dry before chopping. Frozen shrimp often work great and are super convenient.

Do I really need water chestnuts?

You don’t need them, but they add that crucial crunch. If you can’t find them, substitute finely diced jicama or bamboo shoots.

What’s the point of stirring in one direction?

It helps create a sticky, elastic texture that gives shrimp cakes their characteristic spring. It’s a small technique that makes a big difference.

Are these similar to other Prawn Recipes worldwide?

They share DNA with many crustacean patties globally, but the technique and seasonings give them a distinct Cantonese flavor and texture profile.

Easy Crispy Chinese Shrimp Cakes — Golden & Crunchy

Description

Crisp outside, springy inside — these shrimp cakes come together fast and work for parties, weeknight dinners, or as a tasty snack. Pop them on a platter with dipping sauces, tuck them into lettuce leaves with rice, or serve alongside other Asian-style dishes. Minimal shopping, quick prep, and big flavor.

Ingredients

Scale

300 g raw shrimp, peeled and deveined
1 egg white
2 tbsp cornstarch
2 tbsp finely chopped water chestnuts
1 tbsp finely chopped spring (green) onions
½ tsp sesame oil
½ tsp salt
¼ tsp white pepper
¼ tsp sugar
1 tbsp Shaoxing wine (optional)
Neutral oil for pan-frying

Instructions

Chop the shrimp coarsely until it becomes a thick paste. Use a sharp knife or a few short pulses in a food processor — don’t pulverize it into mush; you want some texture.
Move the chopped shrimp into a large bowl. Add the egg white, cornstarch, water chestnuts, spring onions, sesame oil, salt, white pepper, sugar, and Shaoxing wine. Mix everything together until the mixture binds.
Stir the mixture repeatedly in the same direction until it feels tacky and a bit stretchy — that motion helps give the cakes their characteristic spring. This step matters; don’t rush it.
Moisten your palms slightly and form the mixture into small rounds roughly ½ inch thick. Keep them uniform so they cook evenly.
Warm a thin film of oil in a nonstick skillet over medium heat. When the oil shimmers, add the patties (don’t overcrowd the pan).
Fry each side 2–3 minutes until the outsides go golden and the centers turn opaque. Adjust heat if they’re browning too fast.
Transfer to paper towels to blot excess oil, then serve immediately with soy sauce, sweet chili, or a tangy vinegar dip.

Notes

Pat shrimp dry before chopping; excess moisture prevents proper browning.
Work the mixture until tacky — that texture is what makes these springy, not dense.
If the paste feels too loose, chill it 10–15 minutes before shaping.
Want extra crunch? Fold in more water chestnuts or coat the patties lightly with panko.
Use Shaoxing wine for depth if you have it, but skip it if you don’t — the cakes still sing. FYI, frozen shrimp that’s been well-thawed works fine.