Description
A classic Cantonese dim sum appetizer featuring a bouncy shrimp filling and a perfectly crispy panko crust.
Ingredients
1 lb Raw Jumbo Prawns, peeled and deveined
2 oz Pork Fat or Lard, finely minced
1/4 cup Water Chestnuts, finely chopped
1 Egg White, chilled
2 tbsp Cornstarch
1 tsp Toasted Sesame Oil
1/2 tsp Ground White Pepper
1 tsp Granulated Sugar
1/2 tsp Salt
2 Scallions, finely minced
1 tsp Fresh Ginger, grated
1 cup Panko Breadcrumbs
Neutral oil for frying
Instructions
Step 1: Pat the shrimp dry with paper towels to remove all surface moisture.
Step 2: Mince 3/4 of the shrimp into a paste and finely dice the rest.
Step 3: Mix shrimp with pork fat, egg white, cornstarch, and seasonings in one direction until sticky.
Step 4: Throw the paste against the bowl 20 times to develop a bouncy texture.
Step 5: Fold in water chestnuts, scallions, and ginger, then chill for 30 minutes.
Step 6: Form into 2-inch discs and coat thoroughly with panko breadcrumbs.
Step 7: Deep fry at 350°F (175°C) for 3-4 minutes per side until golden brown.
Notes
Always keep the shrimp paste cold to ensure the best texture and 'snap'.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 2 cakes
- Calories: 210 kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg
