Fried shrimp cakes

Overview

In Uncle Bao's memory, there was a local fried food stall run by my grandma, which only opened after 15:00 in the afternoon. For decades, the dishes were only oyster cakes and shrimp cakes. In recent years, it has become an Internet celebrity stall, with an endless stream of tourists coming to check in. Even before grandma opened her stall, there was already a huge queue at her old place. Different from the Thai fried shrimp cakes introduced by Uncle Bao before, Grandma’s fried shrimp cakes are more like Chaoshan style. Fresh shrimps, thick batter, deep-fried until crispy, and you often have to be wary of the hard shells and spines of the shrimps. Even so, this is still a coin delicacy that many local gourmets miss.

Tags

• snacks
• home cooking
• breakfast
• egg
• five spice powder
• flour
• glutinous rice flour
• onions
• small sea shrimp
• salt

Ingredients

Steps

1. 1 After cleaning the fresh shrimps, cut off the sharp spines and beards of the shrimp heads and set aside.

   

2. 2 Mix flour and glutinous rice flour, add 250 grams of water and mix well.

   

3. 3 Add the chopped green onions, eggs, allspice, and salt and stir thoroughly with chopsticks.

   

4. 4 Pour oil into a pot and heat it up. The amount of oil should be more than normal cooking. Use wooden chopsticks to measure the temperature of the oil. If bubbles appear, it is enough.

   

5. 5 Prepare a mold spoon or a similar spoon. Pour the batter into the mold and adjust the amount according to your preference for crispy/soft.

   

6. 6 Add a few small shrimps, put the whole spoon into the hot oil pan and fry until both sides are golden brown.