{"id":33324,"title":"Chinese Shrimp Pancakes","modified":"2025-06-16T08:48:08+02:00","plain":"Shrimp pancakes, also called Chinese shrimp cakes, are a delicious starter - juicy and packed with shrimp flavour - inspired by Chinese cuisine.\n\n\n\nWhen 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.\n\n\n\nThe famous Ha kao\n\n\n\nThat 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\n\n\n\nThis preparation is very similar to homemade Korean eomuk\n\n\n\nThe main ingredients in shrimp pancakes\n\n\n\nShrimp: 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\n\n\n\nMy dipping sauce\n\n\n\nDashi: 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.\n\n\n\nOyster 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.\n\n\n\nTips for making perfect shrimp pancakes\n\n\n\nDepending on your guest list, you can make the pancakes larger or smaller, thicker or thinner. It is a very versatile recipe.\n\n\n\nKeep the heat at medium-high to avoid burning, but make sure the pan is fully heated before you start.\n\n\n\nWatch 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.\n\n\n\nWhat to serve with shrimp pancakes for an epic aperitif\n\n\n\nOf 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\n\n\n\nTo stick with seafood, try my shrimp spring rolls or even miso salmon\n\n\n\nIf 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. \n\n\n\nLearn how to make shrimp fritters\n\n\n\n\n\n\tChinese Shrimp Pancakes\n\t\t\n\t\tA delicious crispy shrimp appetizer\t\n\t\n\t\t\t\n\t\n\t\t500 g  raw shrimp (peeled)2 stalks spring onions  (thinly sliced)1 teaspoon  white pepper1.5 tablespoon powdered dashi1 tablespoon oyster sauce3 tablespoons  cornstarch\t\n\t\n\t\t Chop and mince the shrimp by hand until they reach a paste-like consistency.Mix the shrimp with the sliced spring onion, white pepper, powdered dashi, oyster sauce and cornstarch. Stir clockwise for 2\u20133 minutes or until the paste becomes elastic and you can form a small patty Shape the paste into individual patties, about 3\u20134 tablespoons per serving. Pour oil into a pan and heat over medium-high.  Add the shrimp patties and saut\u00e9 for 2\u20133 minutes on each side or until fully cooked.\t\n\t\n\t\t\t\n\t\n\t\tAppetizersChinese","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33324","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33324"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33324\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/1721"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33324"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33324"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}