Thai Shrimp Cake
1.
Wash the shrimp, remove the head and shell and remove the shrimp line, wipe off the water, and put 2/3 into the cooking machine to smash into shrimp paste
2.
1/3 of the shrimp is chopped and crushed with the back of a knife. The particles are slightly larger to ensure that the shrimp cakes made afterwards have a good taste
3.
Mix the two evenly
4.
Add salt and ginger juice, cooking wine
ps: I use commercially available ginger juice. If you don’t have one, you can cut a few slices of ginger and soak it in warm water. You can also soak in ginger water.
5.
Add cornstarch, black pepper and egg white
6.
Mix well with chopsticks, beat in one direction until the shrimp glue is strong, put the mixed shrimp into the refrigerator and keep it in the refrigerator for more than 30 minutes
7.
Prepare cornstarch, whole egg liquid and bread crumbs
8.
Take a small piece of marinated shrimp and roll it into a ball with the palm of your hand. Sprinkle with dry starch
9.
Wrap in egg wash
10.
Coat the bread crumbs evenly and lightly press it into a pie shape
11.
Take care of all the shrimp cakes
12.
After the oil is hot, put the shrimp cakes in the pan and fry until golden
13.
After the oil is hot, put the shrimp cakes in the pan and fry until golden
14.
One bite, it will burst juice~
15.
Served with Thai sweet chili sauce, don’t want the delicious ones~
Tips:
I use commercially available ginger juice. If you don’t have one, you can cut a few slices of ginger and soak it in warm water. It can also be used to soak ginger water.
