Shrimp Cakes #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

Today our #SundayFunday group is hosted by Sue from Palatable Pastime; she said "Let's dig in the recipe files and pull out something Chinese or Asian to celebrate the lunar new year. Cook with me and bring out your inner Wok Tiger! "

These are very tasty little appetizers! Serve them alongside some sweet Thai chili sauce for dipping. They're delicious hot or at room temperature. Keep the size fairly small and flat so that they cook through quickly! 

They have a nice bouncy texture and a lovely mild flavor. You can really taste the fresh herbs and the shrimp themselves the most, in my opinion. Sprinkle with chopped scallions if you like green onions - that would be a great flavor addition to these. 

See all of our Asian-inspired dishes:

Shrimp Cakes

1 pound shrimp, thawed, peeled and deveined
1 small carrot (about 50g)
5 water chestnuts from a can, minced
3-4 TBS finely chopped cilantro 
1/2 teaspoon ground ginger
2 teaspoons rice wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoons hoisin sauce
1/2 teaspoon fish sauce
1 teaspoon sesame oil
¼ teaspoon sugar
1 teaspoon cornstarch
1 egg white
2-3 tablespoons oil (for pan-frying)

  1. Smash and mince the shrimp (don't mince too finely, you'll want some slightly larger pieces for texture). 
  2. Peel and dice the carrot lengthwise, bring a small pot of water to a boil and par-boil the carrots about 2-3 minutes until just barely tender. Allow to cool enough to handle, and then mince the carrot.
  3. In the bowl of a stand mixer, add the minced shrimp, carrot, minced water chestnuts, minced cilantro, rice wine vinegar, salt, pepper, hoisin sauce, fish sauce, sesame oil, sugar, cornstarch and egg white. With the flat paddle attached, set speed to medium and blend for about 5 minutes until mixture really comes together and forms a sticky paste.
  4. Heat about 1-2 TBS oil in a large nonstick skillet. Form small flat patties with lightly oiled spoons or hands and fry in small batches (don't over crowd the pan). Cook about 2-3 minutes per side, until golden brown and cooked all the way through.
  5. Repeat until all of the shrimp mixture has been used.
  6. Serve warm or room temperature as an appetizer with some sweet Thai chili sauce to dip them in, if desired. 
Recipe adapted from The Woks of Life


  1. This will be a great starter for my Chinese New Year Dinner.Thanks.

  2. this would work so great as a party food / appetiser !

  3. Your tasty shrimp cakes remind me of a filler I sometimes make for wontons or gyozas, Rebekah. This is so much easier, just fry it!

  4. My son and hubby are planning a chinese meal for Chinese New Year and am sure they'd love this easy to make shrimp cakes.


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