Eggplant Shrimp Cakes Recipe: Make Restaurant Quality at Home

As the year draws to a close, much of our festive spirit comes from the special foods we prepare. Among all vegetables, eggplant stands out as perhaps the most versatile ingredient for creating delightful snacks. While I’ve previously shared recipes for eggplant meat rolls, I’ve recently discovered an even more exciting preparation – eggplant shrimp cakes that are so delicious they could easily be served in a restaurant.

The Secret to Perfect Flavor: Simple Ingredients Transformed

The magic happens when you combine pressed and dried eggplant with fresh shrimp pieces and a carefully balanced batter. Pan-fried over low heat until both sides turn a beautiful golden brown, these cakes release an irresistible aroma that signals they’re ready to enjoy.

A word of advice: sneak a taste before serving them to others. Once these hit the table, they’ll disappear so quickly you might not get one yourself!

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Complete Recipe: Eggplant Shrimp Cakes

Step 1: Preparing the Eggplant

1. Take 500g of fresh eggplant, remove the stems, and cut into thin slices (round slices for thinner eggplants, half-moon slices for thicker ones).
2. Place in a large bowl, add 1 teaspoon of salt, and mix well. Let sit for 10 minutes to draw out moisture.
3. Rinse thoroughly with water to remove surface salt, then squeeze out as much liquid as possible. Set aside in a bowl.

Step 2: Preparing the Shrimp and Vegetables

1. Dice 200g of fresh shrimp into small pieces.
2. Marinate the shrimp with 1 teaspoon cooking wine, 1/5 teaspoon white pepper, and 1/5 teaspoon salt for 15 minutes.
3. While the shrimp marinates, prepare 200g of green pepper by removing stems and seeds, then cutting into thin strips.
4. Combine the prepared green pepper with the eggplant.

Step 3: Creating the Batter

1. To the eggplant and pepper mixture, add 1 beaten egg, 50g all-purpose flour, 20g cornstarch (or potato starch).
2. Season with 1/2 teaspoon oyster sauce, 1/2 teaspoon light soy sauce, and 1/4 teaspoon salt.
3. Mix everything together until you have a thick, moldable batter.

Step 4: Cooking the Cakes

1. Divide the batter into 6 equal portions.
2. Heat about 2 tablespoons of oil in a non-stick pan over medium heat.
3. Reduce heat to low, then spoon one portion of batter into the pan, gently pressing it into a round cake shape.
4. Cook for about 30 seconds on one side, then add approximately 3 tablespoons of water around the edges of the cake.
5. Immediately cover the pan and steam-fry for about 2 minutes, or until the water has completely evaporated.

Step 5: Finishing and Serving

1. Remove the lid and carefully flip the cake.
2. Increase heat to medium and cook for about 1 more minute, until the other side turns golden brown.
3. The cake is ready when the exterior feels crispy to the touch.
4. Repeat with remaining batter, adding more oil as needed.

Pro Tips:

• Thoroughly drying the eggplant is crucial for achieving crispy cakes
• The steam-frying method ensures the interior cooks completely while maintaining a crispy exterior
• Feel free to add corn kernels or diced carrots for extra color and nutrition
• Experiment with different dipping sauces to discover your favorite combination

These eggplant shrimp cakes perfectly balance the soft texture of eggplant, the sweet freshness of shrimp, and the satisfying crispiness of pan-frying. Whether served as an afternoon snack, party appetizer, or side dish, they’re guaranteed to be the star of any meal. Give this recipe a try and bring a new level of delicious excitement to your dining table!