Pan-Fried Coin Shrimp Cakes

Name: Pan-Fried Coin Shrimp Cakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 300 g Green shrimp meat (washed, minced into paste); 50 g Peeled water chestnuts (crushed with knife, minced into small mung bean–sized pieces); 20 g Bamboo shoot slices (cut into large pieces, pressed into coin shapes with a mold); 20 g Tender cucumber skin (cut into large pieces, pressed into coin shapes with a mold); 20 g Rehydrated shiitake mushrooms (cut into large pieces, pressed into coin shapes with a mold); 20 g Carrot (cut into large pieces, pressed into coin shapes with a mold); 20 g Egg (use half); 40 g Cooking wine (10 g into shrimp paste, remainder for cooking); 40 g Ginger juice (10 g into shrimp paste, remainder for cooking); 5 g Salt (1 g into shrimp paste); 20 g Wet starch (into shrimp paste); 5 g Chopped scallion (for sizzling); 2 g MSG (for seasoning); 150 g Stock (for braising); 25 g Sichuan pepper oil (drizzled); 100 g Oil (actual consumption 40 g)

Minced shrimp meat is mixed with diced water chestnuts and pan-fried into small patties, then braised alongside cucumber, carrot, mushroom, and bamboo shoot pieces carved into coin shapes.

50 min

Easy

0 favorites

Ingredients

Green shrimp meat (washed, minced into paste) 300 g

Peeled water chestnuts (crushed with knife, minced into small mung bean–sized pieces) 50 g

Bamboo shoot slices (cut into large pieces, pressed into coin shapes with a mold) 20 g

Tender cucumber skin (cut into large pieces, pressed into coin shapes with a mold) 20 g

Rehydrated shiitake mushrooms (cut into large pieces, pressed into coin shapes with a mold) 20 g

Carrot (cut into large pieces, pressed into coin shapes with a mold) 20 g

Egg (use half) 20 g

Cooking wine (10 g into shrimp paste, remainder for cooking) 40 g

Ginger juice (10 g into shrimp paste, remainder for cooking) 40 g

Salt (1 g into shrimp paste) 5 g

Wet starch (into shrimp paste) 20 g

Chopped scallion (for sizzling) 5 g

MSG (for seasoning) 2 g

Stock (for braising) 150 g

Sichuan pepper oil (drizzled) 25 g

Oil (actual consumption 40 g) 100 g

Instructions

Prepare the shrimp paste

Wash the green shrimp meat and mince it into a paste. Place in a small bowl, add 10 g cooking wine, 10 g ginger juice, and 1 g salt, and stir in one direction until the mixture becomes sticky. Then add half an egg and the wet starch and mix until well combined. Crush the water chestnuts with the flat of a knife and mince them into small mung bean–sized pieces. Place in a small bowl, combine with the shrimp paste, and refrigerate briefly to chill.

Prepare the side ingredients

Cut the four side ingredients (bamboo shoot slices, cucumber skin, shiitake mushrooms, and carrot) into large pieces, then use a mold to press each into a coin shape—make 4 pieces of each. Heat oil in a pan, add the carrot first, then the others, and quickly "blanch" the coin-shaped side ingredients in the hot oil. Remove and drain off the excess oil.

Pan-fry the shrimp cakes

Add 100 g oil to the pan and heat to about 50–60% hot. Squeeze the shrimp paste into 16 balls and drop them into the pan. Gently press each ball flat with a ladle so the shrimp balls become flat, drum-shaped patties. Pan-fry both sides until cooked through, then lift out with a slotted spoon and drain off the excess oil.

Braise to finish the dish

Leave a little base oil in the pan and heat it. Sizzle with the chopped scallion, add the seasonings, and pour in the stock. Place the shrimp cakes in the pan and braise over high heat so they absorb the flavor. When the sauce is nearly reduced, drizzle in the Sichuan pepper oil and remove the pan from the heat. Use chopsticks to transfer the shrimp cakes and arrange them neatly on a plate. Return the pan to the heat, add the coin-shaped side ingredients, and give them a quick braise. Place each coin, smooth side up, separately on top of the shrimp cakes, spoon over the remaining sauce, and serve.