Shrimp Cake Recipe
Homemade shrimp cake lightly breaded and fried until golden brown, served with authentic plum sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp Cakes
Plum Sauce
Method
Shrimp Cakes
Prepare shrimp
Pat shrimp dry with paper towels. Chop shrimp into small pieces: either pulse 6–8 quick pulses in a food processor for a coarse paste or finely chop by hand until pieces are about 2–4 mm. Transfer chopped shrimp to a large mixing bowl.
Combine aromatics and meats
Add ground pork (or extra chopped shrimp if using all-shrimp), sliced green onions (reserve a few for garnish if desired), minced garlic, grated ginger, egg, soy sauce, sesame oil, sugar, salt, white pepper, and cornstarch to the bowl with the chopped shrimp. Use a spatula or clean hands to mix until evenly combined and sticky — about 1–2 minutes. Taste a very small amount cooked in a skillet if you want to adjust seasoning (optional).
Form cakes
Divide the mixture into 8 equal portions (about 2 oz / 55 g each for appetizer size) or 4 portions for larger cakes. Wet your hands slightly to prevent sticking and shape each portion into a round patty about 2 cm (3/4 in) thick. Place formed cakes on a tray lined with parchment and chill in the refrigerator for 15–20 minutes to firm up (this helps them hold together during frying).
Bread the cakes
Set up a breading station: shallow bowl with flour, a bowl for beaten egg (use the reserved egg or an extra beaten egg if needed), and a bowl with panko breadcrumbs. Lightly dredge each chilled cake in flour, shaking off excess; dip into beaten egg; press into panko to coat evenly. Place coated cakes on a plate and let rest for 5 minutes so coating adheres.
Fry the cakes
In a large skillet, pour enough neutral oil to come about 1/4–1/3 inch up the side (about 1 cup). Heat over medium-high heat until shimmering and a breadcrumb dropped in sizzles immediately (about 350°F / 175°C if using a thermometer). Fry the cakes in batches without crowding: cook 2–3 minutes per side until deep golden brown and internal temperature of the cake (pork portion) reaches safe temp (or until shrimp is fully opaque and mixture is cooked through). Adjust heat as needed to prevent burning. Transfer cooked cakes to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven while finishing remaining cakes.
Serve
Arrange shrimp cakes on a platter, garnish with reserved sliced green onions and lemon wedges. Serve hot alongside the plum sauce for dipping.
Plum Sauce
Combine plum preserves, rice vinegar, soy sauce, grated ginger, minced garlic, and chili paste (if using) in a small saucepan.
Warm over low heat, stirring to melt the preserves and combine ingredients. Add 1–2 tablespoons water to reach a smooth, spoonable dipping consistency. Simmer gently 2–3 minutes to meld flavors, then remove from heat and let cool slightly. Taste and adjust acidity (more vinegar) or sweetness (a pinch of sugar) as needed.
Transfer sauce to a small bowl for serving. The sauce can be made up to 2 days ahead and refrigerated; bring to room temperature or gently rewarm before serving.