Fried shrimp cakes are one of the fried dishes that are simple yet incredibly delicious, serving both as a main dish for daily meals and as a snack. Let’s cook right away with Tastetutorial.com to learn 2 ways to make this crispy shrimp cake!
1. Taro shrimp cake
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Taro Shrimp Cake For 3 people
Shrimp 300 gr Taro 3 tubers (about 300gr) Crispy frying flour 150 gr Chicken egg 1 piece Horn chili 1 piece Lemon juice 2 tablespoons Cooking oil 100 ml Vinegar 1 tablespoon Fish sauce 2 tablespoons Salt a little Sugar 2 tablespoons Fresh vermicelli/ accompanying vegetables a little
How to choose delicious and safe taro
- Choose taro that is medium-sized, not too big or too small; when eaten, it will be more chewy, fragrant, and sweet.
- Those taro roots with a cloudy white inside and many purple veins are delicious and starchy.
- Do not choose taro roots that are hollowed out or feel soft when squeezed.
How to prepare Tép cake with taro
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Prepare shrimp and ingredients
To remove mud and the fishy smell of shrimp, after buying, you should remove the heads of the shrimp. Pour the shrimp into basin, then add 1/2 tablespoon of salt and 1 tablespoon of vinegar, shake well for about 2 minutes, then rinse several times with cold water and drain.
Peel the taro and soak it in diluted salt water for about 10 – 15 minutes to clean off the sap, then rinse again with cold water and drain. Use a knife to cut the taro into small strands.
How to clean taro without itching
- Method 1: When buying taro, you should not wash it beforehand, but leave it whole and use dry hands to peel the taro and soak it in diluted salt water immediately after peeling to remove the itching-causing substance.
- Method 2: Use nylon gloves or fabric gloves when preparing taro to minimize contact with the itching substance. However, with this method, it will be difficult to grip firmly and peeling will take longer.
- Method 3: Wrap the taro in aluminum foil and put it in the oven for about 2 – 3 minutes to let the sap flow out.
See details: Tips for peeling taro without itching hands
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Mix the batter
Add 150g of crispy flour and 1 peeled egg into a bowl. Then gradually pour in 240ml of cold water and stir well until the batter dissolves and the mixture is liquid.
Tip: Depending on the condition of the flour (old or new), you should adjust the amount of water when mixing until the batter is liquid and smooth.
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Mix the batter with the shrimp
Next, add the shrimp and shredded taro to the bowl of batter and gently mix to coat the ingredients evenly with the batter.
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Fried shrimp pancakes
Place a pan on the stove, pour in 100ml of cooking oil and heat it up. Next, use a ladle to scoop a sufficient amount of batter and gently drop it into the pan.
Fry the pancakes over medium or low heat until both sides are golden and crispy, then remove and let them drain on paper towels.
Tip:- It is recommended to use a ladle to scoop the shrimp pancake batter and gently drop it into the pan so that the pancakes turn out round and even.
- Fry the pancakes over medium heat to ensure they are crispy from the inside out and do not burn.
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Make fish sauce
Add 2 tablespoons of sugar, 2 tablespoons of lemon juice, 2 tablespoons of fish sauce, and 9 tablespoons of cold water into a bowl and stir well until all the ingredients are dissolved.
Next, use a scissors to cut the chili pepper into small pieces and add it to the bowl, stir well once more to complete.
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Final Product
Serve the fried sweet potato shrimp pancakes on a platter, add some noodles, fresh vegetables, and sweet and sour fish sauce to complete the dish.
With familiar and easily accessible ingredients, the preparation method is extremely simple and quick, you now have a plate of golden, crispy fried sweet potato shrimp pancakes. Shrimp meat is crispy and sweet, the sweet potato maintains its rich flavor, and when eaten with fresh vegetables and sweet and sour fish sauce, it’s incredibly delicious. Get into the kitchen and show off your skills now!
2. Sweet Potato Shrimp Pancakes
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Sweet Potato Pancakes Serves 3
Sweet potato 1 tuber Shrimp 200 gr Fried flour 150 gr Green onions 1 stalk Side vegetables A little Cooking oil 200 ml Common spices A little (seasoning/ salt/ ground pepper)
How to choose good sweet potatoes
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Choose sweet potatoes that are heavy, firm, and not bruised. Additionally, buy those with an intact exterior, not cracked or chipped.
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Choose potatoes of moderate size, as larger potatoes often have more fibers and are less tasty. Also, do not choose potatoes that are too small, as they will be difficult to shred during preparation.
- If you see that the potato is pitted or has black spots, it is a sign that the sweet potato has gone bad.
How to make Sweet Potato Pancakes
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Prepare the ingredients
Peel the sweet potato, wash it with a little salt water, then rinse with clean water. Use a peeler to shred the potato into thin strands as shown in the picture.
Shrimp should have the heads removed, washed thoroughly, and drained.
For the fresh vegetables, remove any bad or old leaves, then soak them in diluted salt water. Finally, rinse with clean water and drain.
Clean and chop the green onions.
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Mix the batter
Add 150g of crispy frying flour into a bowl, pour in about 150ml of water and mix well until the flour is completely dissolved.
Small tip: To prevent the flour from clumping, add water gradually while stirring continuously!Add 1 teaspoon of seasoning, and 1/2 teaspoon of salt into the flour. Then add the chopped green onions and use a spoon to mix everything together.
Finally, add the shredded sweet potato and shrimp and mix well.
Small advice: To make the cake look better, you can wait until frying the cake to dip the shrimp in the batter and then place the shrimp on top, and fry immediately.
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Fried shrimp pancakes
Heat the pan on the stove, add about 200ml of cooking oil and set to medium heat, ensuring the oil covers the shrimp pancakes, when the oil is hot, prepare to fry the pancakes.
Use a tablespoon to shape the pancakes, place some sweet potato strands on the spoon and add 1 or 2 shrimp on top.
Gently use chopsticks to slide the batter into the pan to fry. Let the pancakes fry for about 3 minutes, when they turn golden brown, flip them over.
Continue frying until all the batter is used up.
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Final product
The fried pancakes not only have a beautiful golden color, but they are also incredibly crispy when eaten. The sweet potato and shrimp are crunchy, and the batter has a perfect flavor. When eating, it is best to serve with raw vegetables, a bowl of spicy sour fish sauce or a little chili sauce is wonderful.
