This recipe is one that has been modified from a Shrimp Balls recipe my dad found ages ago in an old cookbook. He wanted a basic idea of how and what to mix with shrimp to make fried cakes or balls of to go with an Asian style salad or noodles. This version I have been making for a number of years and both my kids love them. However, be warned, if you make these you will ruin your family for all restaurant or store bought shrimp cakes or balls. Enjoy!
- 1 LB of 18-20 count raw shrimp, shelled and deveined if they don’t come that way.
- 1 small can of Water Chestnuts (optional)
- 1 egg
- ½ a scallion, the white parts
- ½ scallion, the green parts, thinly sliced
- 2 slices of Fresh Ginger 1/8” thick
- 1TBsp Marin Wine (or dry Sherry)
- ½ tsp salt
- ¼ tsp Five Spice
- ½ tsp sesame oil
- 1 tsp sesame seed, plus more for sprinkling at the end
- 2 Tbsp of crushed Golden Rounds or buttery crackers
- 2 tsps of Corn Starch
- 3 TBsp of Avocado (Vegetable) oil (for frying)
Mince ginger, white parts of the scallion and crush the Golden Rounds or butter crackers into small crumbs. The reason you need to pre-mince and chop the water chestnuts, ginger and scallion is that they will not get chopped fine enough before the shrimp get too mushy in the food processor
Remove shells and devein shrimp, rinse with cold water. Gently squeeze them with a paper towel to remove excess water.
Add shrimp through corn starch to a food processor fitted with a steel blade and pulse mixture until shrimp is finely chopped and all ingredients are well mixed. About 5 to 7 pulses at 10 to 20 seconds each.
You can now cook mixture or place it in the refrigerator covered in plastic for about 10 to 20 minutes.
In a large cast iron or heavy bottomed pan, add the 2 Tablespoons of avocado (or vegetable) oil and heat on medium high until shimmering. Using a soup spoon, scoop a golf ball size ball of shrimp onto the spoon. Using your hand flatten it and slide it into the pan. You can use the back of the spoon to flatten it further once placed. Be careful not to drop the shrimp cake into the oil or it may splash. Repeat this with as many cakes as you can fit into your pan without crowding them. There should be about a half inch between each cake and the pan edges. Cook for 2 to 3 minutes depending on thickness of cake. Using a large slotted spoon, slotted spatula or wok tool flip each cake over carefully. Let cook for another 1 to 2 minutes until bottom is golden brown and cake is cooked through. Remove from oil and drain on a cookie rack over a rimed cookie sheet. Repeat until all the mixture is cooked.
Serve over Asian Style Slaw with rice or noodles. Sprinkle with sesame seeds, sliced green scallion parts.