Chinese Chicken and Shrimp Cakes
Family-style recipe from my grandma (Mom's Mom)
Equipment
- 1 frying pan with oil
- 1 Medium mixing bowl
- 1 pair of disposable cooking gloves for mixing the paste mixture (optional)
Ingredients
- 1/2 lb shrimp, deveined, pat dried, rough chop into small pieces, chunkier than minced
- 1/2 lb chicken, minced (dark or white meat)
- 1 small carrot, blanched and finely diced
- 1/4 cup chopped scallions
- 1 tbs chopped cilantro (optional)
- 1 tsp ginger, minced
- 2 tsp Shaoxing wine
- 1 tsp salt
- 1/2 tsp white pepper
- 2 tsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 egg white
- 3 tsp oil
Instructions
- In a medium mixing bowl, mix all the ingredients together and using your hands, you can whip the ingredients together for about 5 minutes until it looks more like a paste (combined and sticky).
- Heat a frying pan on medium high heat, add some oil and turn heat down to medium. Take a 1-2 inch ball of the mixture, flatten and fry for about 3 minutes on each side until golden brown. You can add a little more oil in the plan while frying if it looks like pan needs a little more oil.
Notes
My maternal grandma used to make this for me as an after school snack and sometimes for dinner.
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