Quick Recipes and Easy

Burmese Shrimp Cake Recipe

Small pounded shrimp balls seasoned and fried till lightly brown. This dish is quite well loved as a finger food and is also a excellent accompaniment to a variety of dished, like the well-known Mohinga – A spicy noodle soup with fish sauce.

250 grams of raw shrimps,
2 stalks of spring onions,
2 parts of egg whites,
1 tea spoon of salt,
1 tea spoon of sesame oil,
Some corn flour,
Sufficient oil for frying.

First chop the shrimps, then pound to a smooth paste.

Then season the paste with salt, a small sesame oil and finely chopped spring onions and then knead well to mix.

Bind the paste with some egg whites and a small corn flour and then mash for approximately one to two minutes.

Shape the paste into walnut-sized balls with the palm of your hand and coat with corn flour.

Heat ten to twenty table spoons of oil for deep frying and place in the walnut-sized balls of the mixture which have been lightly coated with corn flour.

Deep fry the coated balls of pounded shrimps over moderate heat until lightly browned then remove and draine well on a kitchen paper.

Lastly place the deep fried balls on a shallow serving platter and provide chili or some spicy sauce for accompaniment.

Gerry O is a chef and publisher of Asian recipes. His site can be found at asianrecipesonline.com asianrecipesonline.com

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