Pan-Fried Shrimp Patties

Indulge in the simple yet profoundly delicious world of Pan-Fried Shrimp Patties, where every bite is a blend of crispy exterior and tender, flavorful shrimp. This dish is a testament to the beauty of simplicity in cooking, transforming everyday ingredients into a snack that’s both satisfying and delightful. With its golden crust and succulent interior, each patty promises to be a treat to the taste buds, making it a perfect choice for quick meals, children’s snacks, or a savory appetizer for gatherings.

Crafted with care and flavored with the essence of ginger and green onions, these shrimp patties are not just food; they’re an experience. Easy to prepare and even easier to love, they embody the joy of homemade cooking, inviting everyone to partake in the pleasure of crispy, mouth-watering shrimp. Whether served as a stand-alone snack or accompanied by your favorite dipping sauce, they’re sure to become a cherished addition to your culinary repertoire, proving that sometimes, the simplest dishes are the most unforgettable.

Full Recipe:


  • 1 kg prawns (fresh or frozen)
  • 1 piece of ginger
  • A few green onions
  • 1 spoonful of salt
  • 1 spoonful of cooking wine
  • An appropriate amount of pepper
  • Half a peeled carrot
  • 20 grams of corn and pea rice
  • 100 grams of ordinary flour
  • Cooking oil for frying



  1. Prepare the Prawns: If using frozen prawns, thaw them. Remove heads, shells, and veins. Rinse and set aside.
  2. Marinate the Prawns: Finely chop ginger and green onions, crush to extract juice. Mix with prawns, salt, cooking wine, and pepper. Marinate for 20 minutes.
  3. Prepare the Vegetables: Dice the carrot. Rinse and blanch the corn and pea rice.
  4. Make the Shrimp Mixture: Chop prawns, add vegetables, adjust seasoning, and mix in flour.
  5. Cook the Patties: Shape into patties, fry until golden on both sides, adding water halfway for moisture.

Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes
Kcal: 200 kcal per serving | Servings: 4

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