Chinese Shrimp Cakes Recipes

CHIVE CAKES

Steps:

• For the filling: In a large bowl, combine fresh shrimp, salt, fish sauce, tapioca starch. Set aside. Stir-fry the chives in half of the oil and half of the lard with garlic and water chestnuts until the chives are soft. Place chives on the center of a large piece of cheesecloth, wrap up the cloth, and squeeze the mixture until there is no liquid. Set aside.
• In a small bowl soak the dried shrimp in warm water to cover for about 20 minutes. Drain, discard the liquid, and coarsely chop the shrimp. In a skillet or sauté pan over medium-high heat, warm the canola oil and remaining lard until shimmering. Add the dried shrimp and stir until the shrimp turns brown. Remove and set aside. In the same skillet add the fresh shrimp, pepper and green onions and saute until cooked through, 2-3 minutes. Remove from heat and combine shrimp-both fresh and dried-and chives.
• For the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the starches, bread flour, sugar, salt, and oil. Mix on high speed, slowly adding the hot water until a sticky dough forms, about 5 minutes. Turn the dough out onto your work surface and divide into 10 pieces. Using a small rolling pin, roll out the ball into circles about 1/8 inch thick and 4-5 inches in diameter. Holding the dough in your palm, add about 2-3 tablespoons of the filling in the middle of each circle and pinch the ends together. Lightly pat down to flatten the cake. Repeat with the remaining dough and filling.
• Set up a steamer and steam the chive cakes until the dough is translucent, about 7-10 minutes.
• Remove the dumplings from the steamer and set aside to cool. Just before serving, coat the bottom of the skillet with oil and pan fry the chive cakes until browned on both sides.
• Serve with both hot Sriracha and soy sauce for dipping.

CHINESE SHRIMP CAKES

Steps:

• Mix shrimp with ginger, egg, salt, sherry and cornstarch (1Tblsp.). Shape into small flat cakes. Deep fry cakes. Drain and place in wok.
• Add stock, bring to a boil, and simmer for 5 minutes. Remove cakes from stock and place on a bed of spinach. Add cornstarch mixture to boiling stock. Allow mixture to thicken and pour over shrimp cakes.

CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO

Steps:

• In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
• Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
• In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
• Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
• Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.