With the Chinese and Vietnamese Mid-Autumn Festivals happening this weekend (September 30), it seems fitting to serve a meal with some Asian twists. The recipe below makes enough shrimp cakes to be a main dish for our family of five. This would also be a tasty appetizer when we have guests.
Savory shrimp cakes have a flavor that is delightfully reminiscent of Chinese potstickers (fried jiaozi). But mixing all of the ingredients into a thick batter means they are far simpler to make than potstickers or moon cakes. These shrimp cakes have entered my permanent rotation of recipes that allow a little seafood to be stretched into a filling meal.
Recipe for Savory Shrimp Cakes
2 eggs, beaten
1/2 cup water
2 cups flour
1 teaspoon salt
2 Tbsp. lime or lemon juice
1/2 pound raw shrimp, chopped
1 cup finely chopped Napa cabbage
1/2 cup celery, diced
1/2 cup onions, diced
1/4 cup corn kernels, cooked
cooking oil, such as safflower or canola
- Mix together eggs, water, flour, salt, and lime juice to form a batter. Stir in remaining ingredients.
- Into a large skillet, pour oil to a depth of one-half inch. Heat to oil to about 375 degrees F (medium heat). Drop spoonfuls of batter into heated oil and fry for about 3 minutes on each side, until batter turns golden brown and shrimp pieces are cooked. Remove hot shrimp cakes with a slotted spoon and keep warm until ready to serve.
Makes about a dozen medium shrimp cakes. Serve with rice and/or lime-soy infused mayonnaise.