Baby Shrimp Cakes

by MalaShenoy
hese shrimp cakes celebrate the wonderfulness of the baby shrimp so prevalent in Guyana, which we simply call, white belly shrimp. These shrimp cakes, however, can be made with any variety of small shrimp.The mixture for these cakes is versatile and it can be made into patties and fried as is shown here, rolled into small balls for appetizers or a little larger to be steamed and added to soups.
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Votes: 1
Rating: 4
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Cuisine American
Prep Time 20 minutes
Servings
people
Ingredients
  • baby shrimp - ½ kg
  • small onion finely chopped - 1
  • green chilies finely chopped - 3-4
  • ginger finely chopped - ½ inch
  • Cornflour - 2-3 tbsp
  • Freshly chopped coriander leaves -
  • turmeric/haldi powder - ½ tsp
  • Red chili powder - 1 tsp
  • Salt -
  • Oil(for frying) -
Cuisine American
Prep Time 20 minutes
Servings
people
Ingredients
  • baby shrimp - ½ kg
  • small onion finely chopped - 1
  • green chilies finely chopped - 3-4
  • ginger finely chopped - ½ inch
  • Cornflour - 2-3 tbsp
  • Freshly chopped coriander leaves -
  • turmeric/haldi powder - ½ tsp
  • Red chili powder - 1 tsp
  • Salt -
  • Oil(for frying) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Wash the shrimps and drain off the excess water.
  2. Chop onion, ginger, green chilies fine.
  3. Add the onion, ginger, green chilies, haldi powder, red chili powder, corn flour and salt to the washed shrimps and mix well.
  4. Squeeze out the excess water for the mixture and form into round cakes.
  5. Heat 2 tbsp oil in a frying pan and shallow fry the shrimp cakes till golden brown on both sides.
  6. Serve Baby Shrimp Cakes with ketchup, chutney or onion rings.

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