Shrimp Patties with Celery
Tender shrimp mixture is formed into small patties and pan-fried until golden, then served perched on crisp blanched celery stalks. A light and flavorful appetizer that balances the natural sweetness of seafood with the refreshing crunch of celery.
Story
This dish showcases a classic technique of molding minced seafood into bite-sized portions. The celery provides a cool, crunchy base that complements the savory shrimp perfectly.
Ingredients
large raw shrimp, peeled and deveined
200g
cornstarch
2 tablespoons
salt
1/2 teaspoon
white pepper
1/4 teaspoon
celery stalks
5-6 stalks, cut into 2-inch pieces
olive oil
2 tablespoons
water for blanching
as needed
Instructions
1
Prepare the shrimp mixture
Finely mince the shrimp until you have a paste-like consistency. Add the cornstarch, salt, and white pepper. Mix thoroughly until everything is well combined and the mixture becomes slightly sticky.
2
Blanch the celery
Bring a pot of water to a boil and add a pinch of salt. Drop in the celery pieces and cook for about 1-2 minutes until they turn bright green and are slightly softened but still crisp. Immediately transfer to a bowl of ice water to stop the cooking process, then drain and pat dry.
3
Shape and cook the shrimp patties
Heat olive oil in a non-stick pan over medium heat until it shimmers. Take spoonfuls of the shrimp mixture and form them into small oval patties or finger-shaped pieces. Carefully place them in the pan and cook for 2-3 minutes on each side until golden brown and cooked through.
4
Assemble and serve
Arrange the blanched celery pieces on a serving plate. Place the hot shrimp patties on top of the celery, leaning them slightly for an attractive presentation. Serve immediately while warm.
