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Chinese Chicken and Shrimp Cakes

Family-style recipe from my grandma (Mom's Mom)
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Cuisine Asian

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.
Keyword chicken, Chinese, patty, shrimp