Today, let’s join sister Ari Huyền and Tastetutorial.com go to the kitchen to immediately make this delicious and simple fried shrimp and fish cake with tomato sauce. I’m sure this fried dish will win the hearts of your husband and family!
1. Shrimp and Fish Cake
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Preparation
20 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Shrimp and Fish Cake For 4 people
Carp meat 480 gr (1 fish weighing about 1.3kg) Frozen shrimp 215 gr (or fresh shrimp) Cornstarch 3 tablespoons Baking powder 1 tablespoon (leavening agent) Lemongrass powder 1/2 tablespoon Garlic powder 1/2 tablespoon Onion powder 1/2 tablespoon Korean chili powder 1/2 tablespoon Oyster sauce 1 tablespoon Cooking oil 15 tablespoons (150ml) Common seasonings a little (Seasoning/ sugar/ salt/ monosodium glutamate/ pepper)
How to choose fresh ingredients
How to choose fresh carp for making fish cakes
- For this shrimp fish cake dish, you can use carp or any other types of fish that you like.
- You should choose thick-bodied fish, evenly shaped, with bright scales, and without any bruises or looking too worn out.
- Avoid choosing fish with a bloated belly, as they may contain a lot of fat or large intestines (due to farming), or may contain eggs, and these fish are usually less sweet in flesh.
- To make this dish tastier and the fish meat firmer, you should choose wild carp, which develops in a natural environment rather than farmed carp.
How to choose fresh shrimp
- You can use frozen shrimp; if not, use fresh shrimp, then process and put it in the freezer, making it firmer and more likely to succeed when making fish cakes.
- Fresh shrimp will have the tail curled, the body slightly bent, firm flesh but not unusually plump, the shell joints on the shrimp’s body are flexible, not detached, and the head is tightly attached to the body, not falling off.
- For frozen shrimp, you should carefully check the product packaging and expiration date, avoiding buying products with moldy outer shells or black spots.
- It’s best to buy fresh and frozen shrimp from seafood shops or reputable supermarkets for safer usage!
What is baking powder? Where to buy it?
- Baking powder, also known as leavening powder, is a leavening agent used in baking and cooking recipes.
- In terms of composition, baking powder consists of baking soda and a certain amount of acid to interact with the baking soda, along with a bit of starch. Because it already contains acid, baking powder can be used more flexibly than baking soda.
- Types of cakes like muffins, scones,… are types of cakes that use baking powder as a leavening agent. Bánh bò is also a type of cake that uses baking powder for fluffiness. Some savory dishes like chả lụa, bò viên,… also use baking powder in their ingredients.
- You can easily find baking powder at supermarkets, markets, or e-commerce websites.
See details: Distinguishing between types of leavening agents, baking powder, and baking soda in baking and notes when using
Tools needed
How to Prepare Shrimp and Fish Cake
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Prepare Shrimp and Fish
Buy carp and rub it with 1 tablespoon of salt, rinse thoroughly with water and dry. Place the fish in the freezer refrigerator for about 2 hours until the meat feels firm but still has a slight softness, not too hard.
After 2 hours, take the fish out, cut off the head. Fillet the fish, at this point the fish meat is fluffy like cream, making it easy to filter and remove the bones. Next, remove the fish skin and cut the fish into small pieces.
Take the frozen shrimp out and soak it in water to soften for about 3 minutes, then rinse clean with water and chop finely.
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Marinate the shrimp and fish mixture
Put the shrimp and fish in a bowl, marinate with 1 tablespoon of monosodium glutamate, 1/2 tablespoon of seasoning powder, 1/2 tablespoon of salt, 1/2 tablespoon of sugar, 1 tablespoon of oyster sauce, and 1/2 tablespoon of pepper.
Add 1/2 tablespoon of lemongrass powder, 1/2 tablespoon of garlic powder, 1/2 tablespoon of onion powder, 1/2 tablespoon of Korean chili powder, 3 tablespoons of cornstarch, 1 tablespoon of baking powder, and 5 tablespoons of cooking oil.
Wear gloves and mix well; at this time, the meat will still be very cold. If you feel the meat is no longer cold, tightly cover the bowl and place it in the freezer for another 1 – 2 hours before taking it out to grind.
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Grind and steam the paste
Put the shrimp and fish mixture into a blender, divide into 4 portions, and blend until smooth. Use a spoon to stir, and if the paste is sticky and smooth, it’s done.
Prepare a steaming pot, turn on medium heat to boil, shape the paste into bite-sized balls and place them in for steaming. Cover the lid and steam for about 2 minutes before taking the balls out.
Tip: To prevent the paste from sticking after steaming, you can brush a thin layer of cooking oil under the steaming rack.
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Frying shrimp and fish cakes
Place a pan on the stove over high heat, add about 10 tablespoons of cooking oil into the pan.
When the oil is hot, reduce the heat to medium, add the fish cakes and fry for about 4 – 5 minutes until both sides are golden, then remove and let them drain.
Tip: Shrimp and fish cakes cook very quickly, so flip them frequently to avoid burning.
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Finished product
Shrimp and fish cakes are fragrant, chewy, with a moderate rich flavor, making it a dish that goes very well with rice.
For kids who are picky eaters, mothers can add some onions and carrots to the cakes to increase the nutritional value for the kids.
Show off your cooking skills and treat the whole family!
2. Shrimp and fish cakes in tomato sauce
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Preparation
15 minutes
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Processing
15 minutes
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Difficulty level
Easy
Ingredients for Shrimp Fish Cake with Tomato Sauce Serves 2
Shrimp fish cake 200 gr (or any type of cake you like) Tomato 1 piece Onion 1/2 bulb (small bulb) Green onion 2 stalks Ketchup 2 tablespoons Tomato sauce 1/2 tablespoon (thick type) Oyster sauce 1 tablespoon Fish sauce 1/2 tablespoon Common seasoning a little (Salt/ monosodium glutamate/ ground pepper) Cooking oil 2 tablespoons
How to choose fresh and delicious tomatoes
- You should choose tomatoes with a reddish-pink skin, firm and plump, as they are naturally ripe and taste great.
- When touched, they should have a certain softness, and when held, they should feel solid.
- Avoid buying tomatoes that are dark red and have a hard skin, as they are likely chemically treated or artificially ripened.
- Do not buy tomatoes that feel too soft to the touch, with wrinkled skin that is no longer smooth and shiny.
How to prepare Shrimp Fish Cake with Tomato Sauce
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Prepare the ingredients
After buying the shrimp fish cake, cut it into bite-sized pieces.
Wash the tomatoes and then dice them. Peel the onion, wash it, and slice it thinly.
Clean the green onions, remove any bad leaves, cut off the roots, wash, and chop finely.
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Make shrimp fish cake with tomato sauce
Add 2 tablespoons of cooking oil to the pan, heat the oil and sauté the onion over medium heat for about 1 minute until fragrant.
Then add the tomatoes and stir-fry evenly, adding 2 teaspoons of water, cover and cook for about 3 minutes on low heat until the tomatoes are soft.
When the tomatoes are cooked, season with 1/2 tablespoon of monosodium glutamate, 2 tablespoons of ketchup, 1/2 tablespoon of tomato sauce, 1/3 tablespoon of salt, 1 tablespoon of oyster sauce, 1/2 tablespoon of fish sauce, and 1/2 tablespoon of ground pepper. Stir well to mix the spices together.
Add about 160ml of water to the pan and add the fish cake, cook for another 10 minutes on low heat until the sauce thickens. Adjust the seasoning to taste, then add the green onions, turn off the heat, and it’s ready to enjoy.
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Final Product
The dish of shrimp and fish cake with tomato sauce is rich and ready to make today’s meal more appetizing. The cake pieces are chewy, fragrant, soaked in the sour, salty, and sweet sauce, served with hot rice, and it surely will finish the whole pot of rice.
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So Tastetutorial.com has guided you on how to make fried shrimp and fish cake with tomato sauce deliciously. Wishing you success in the kitchen!
*Source of the recipe and images shared from Facebook: Ari Huyền Daisy
