Fried Shrimp Cake

Fried shrimp cake (Hakka: ha kong/ Teochew: hae keng) is one of my favorite Chinese dishes. It’s made of minced shrimp wrapped in bean curd, which is later steamed, and then deep fried. I can guarantee it’s going to be mouthwatering because anything fried always tastes good 🙂 I used to have it when there was Chinese festival when families gathered to have a big meal or during the wedding reception. Nowadays people sell the steamed shrimp cake in the market (at least in my hometown, Singkawang, Indonesia), so families can have it on any day.

Original fried shrimp cake will contain pork fat (the part under the skin), but there’s no way I can find it here. So, my version is a halal one 🙂

Recipe for Fried Shrimp Cake

For two rolls


400 g peeled raw shrimp

2 eggs

1/2 cup of all-purpose flour

chopped green onion (optional)

salt, pepper, and bouillon to taste

bean curd sheet

1. Finely mince the shrimp

2. Mix in flour, eggs, salt, pepper, green onion, and buillon. If it’s too runny, add more flour.

3. Get a sheet of bean curd (about 20 cm x 20 cm). Actually the size doesn’t matter.

4. Spoon half of the shrimp mixture to the bean curd and roll it up.

5. Steam it for 8-10 minutes.

6. Slice it at an angle and deep fry until golden brown.

7. Serve warm with sweet chili sauce.

If you have some pork fat, mince it finely and mix it into the shrimp mixture. It will add more flavor. Feel free to adjust the shrimp to flour ratio too. I put more flour since I didn’t have much shrimp available. Enjoy!


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