Craving a quick, easy, and incredibly flavorful seafood dish? Look no further than these simple and delicious shrimp cakes! Packed with juicy shrimp, vibrant herbs, and a touch of zesty lemon, these delectable cakes are perfect for a weeknight dinner or a sophisticated appetizer. They're surprisingly simple to make, requiring minimal ingredients and even less time in the kitchen. Forget complicated recipes and lengthy prep times; these shrimp cakes are all about fresh, clean flavors and maximum taste with minimal effort.
Imagine the satisfying crunch of the golden-brown exterior giving way to a tender, succulent shrimp interior. These shrimp cakes are incredibly versatile too, equally at home served with a fresh salad, alongside a vibrant salsa, or nestled in a soft brioche bun for a gourmet slider. Ready to create these culinary masterpieces? Let's dive into the easy step-by-step process!
Tools Needed
- Pot
- Pan
- Spoon
- Knife
- Cutting board
Ingredients
- Shrimp: 500g (live shrimp preferred)
- Quail eggs: 20
- Shallots: 3
- Garlic: 3 cloves
- Straw mushrooms: 200g
- Cilantro: a handful
- Green onions: a handful
- Carrot: 1 (250g)
- White radish: 1 (350g)
- Onion: 1 (150g)
- Rice cake: 3 packs (100g each), with rich spices
- Seasoning powder: 1/2 teaspoon
- Cornstarch: 1/2 teaspoon
- Ground pepper: 1/3 teaspoon
- Sugar: 1/2 teaspoon
- Fish sauce: 1 teaspoon + additional to taste
- Salt: to taste
- Vinegar or lemon juice: to taste
- Tapioca starch: 2 tablespoons
- Cooking oil: 2 tablespoons + 4 tablespoons annatto oil
- Celery juice: for boiling quail eggs
- Water: 2 liters
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinate Shrimp
- Soak shrimp crackers in water to soften.
- Remove heads, gently break the outer shell to pull out the thread, remove veins, and peel the shells, keeping the tail eye.
- Boil quail eggs for 6 minutes in celery juice with a pinch of salt.
- Peel and chop carrots, white radish, and onion.
- Chop green onions, cilantro, and garlic.
- Clean and chop straw mushrooms.
- Marinate shrimp with seasoning powder, cornstarch, ground pepper, sugar, fish sauce, and minced onion and garlic for 20 minutes.
- Peel the boiled quail eggs.
Step 2. Make the Broth and Cook Vegetables
- Heat annatto oil, add minced garlic and purple onion, then stir-fry until fragrant.
- Add shrimp heads and stir-fry until fragrant, then add 2 liters of water, onions and simmer for 3 minutes.
- Remove onions and shrimp heads.
- Add carrots, white radish, mushrooms, and softened rice cakes to the broth.
- Add quail eggs, cover, and cook until vegetables are tender.
- Remove any foam from the broth.
Step 3. Combine and Finish the Dish
- Stir-fry onion and garlic until fragrant, then add shrimp and stir-fry until cooked through.
- Add stir-fried shrimp, season with additional fish sauce, sugar, pearl powder, and pepper.
- Thicken the broth with tapioca starch mixed with water.
- Garnish with green onions and cilantro.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Buy live shrimp for the best flavor.
- Use celery juice when boiling quail eggs to prevent cracking.
- Cut vegetables thinly for even cooking.
- Add salt and vinegar or lemon juice to remove fishy smell from shrimp.
- Don't overcook the shrimp.
Nutrition
- N/A
FAQs
1. Can I use frozen shrimp for this recipe?
Yes! Just make sure to thaw them completely and pat them dry before using. This helps them cook evenly and prevents a soggy cake.
2. What can I serve with these shrimp cakes?
They're incredibly versatile! Try serving them with a fresh salad, a dipping sauce like cocktail sauce or aioli, or in a bun as a delicious slider.
There you have it – a simple, delicious, and surprisingly quick shrimp cake recipe that's sure to impress. From weeknight dinners to elegant appetizers, these versatile cakes are perfect for any occasion. Enjoy the delicious results of your culinary creation!