Shrimp pancakes, also called Chinese shrimp cakes, are a delicious starter – juicy and packed with shrimp flavour – inspired by Chinese cuisine.
When I go to a Chinese restaurant, one of my favourite dim sum dishes is ha kao. However, as I explain in my recipe, they are quite complicated and time-consuming to prepare.
That is why I created these shrimp pancakes: to capture the flavour of ha kao filling without all the unnecessary steps. We want great food, and we want it fast and easy! This recipe follows the same concept as the moon shrimp cake
The main ingredients in shrimp pancakes
Shrimp: The star ingredient is right there in the name, but you can use surimi as a budget-friendly substitute. The taste and texture will be different, yet still delicious as an appetizer – especially if you serve it with my special dipping sauce
Dashi: This traditional Japanese broth made from fish and kombu seaweed is used here in powder form… You can opt for homemade liquid dashi (just make sure the batter does not become too thin) or the powdered mix sold in Asian markets. As an alternative, replace it with fish sauce, but use only one teaspoon so the mixture does not turn overly salty.
Oyster sauce: Do not be afraid of it. You are already cooking with seafood, so this ingredient will not seem out of place. In short, it is essential – just do not overdo it. Its flavour is intense, and you do not want to overshadow the other ingredients. PS: No, it does not taste like oysters.
Tips for making perfect shrimp pancakes
Depending on your guest list, you can make the pancakes larger or smaller, thicker or thinner. It is a very versatile recipe.
Keep the heat at medium-high to avoid burning, but make sure the pan is fully heated before you start.
Watch the liquid content – you may need to adjust the amount of cornstarch so the batter can be shaped into small cakes. Do not hesitate to add more; it is crucial that the mixture hold together during frying at high temperature, or you will end up with tiny burnt bits in the oil.
What to serve with shrimp pancakes for an epic aperitif
Of course, the choice depends on your crowd, but garlic wings are always a hit. Serve them with sliced celery (trust me, it works) and, of course, my special party sauce
To stick with seafood, try my shrimp spring rolls or even miso salmon
If you want to branch out, my onion rings are another crowd-pleaser. For an all-seafood spread, pair these pancakes with delicious homemade shrimp fritters and, alongside the party sauce, a quick homemade sweet-and-sour sauce.
Ingredients
- 500 g raw shrimp peeled
- 2 stalks spring onions thinly sliced
- 1 teaspoon white pepper
- 1.5 tablespoon powdered dashi
- 1 tablespoon oyster sauce
- 3 tablespoons cornstarch
Instructions
- Chop and mince the shrimp by hand until they reach a paste-like consistency.500 g raw shrimp
- Mix the shrimp with the sliced spring onion, white pepper, powdered dashi, oyster sauce and cornstarch.2 stalks spring onions, 1 teaspoon white pepper, 1.5 tablespoon powdered dashi, 1 tablespoon oyster sauce, 3 tablespoons cornstarch
- Stir clockwise for 2–3 minutes or until the paste becomes elastic and you can form a small patty
- Shape the paste into individual patties, about 3–4 tablespoons per serving.
- Pour oil into a pan and heat over medium-high.
- Add the shrimp patties and sauté for 2–3 minutes on each side or until fully cooked.
