Step 1

Material diagram

Step 2

remove the shrimp shells and shrimp threads, put two-thirds into a small whirlwind and beat them into shrimp puree;

Step 3

Mix the beaten shrimp puree with the remaining one-third of the shrimp chopped with a knife (don’t cut too much to ensure the taste), add salt, ginger juice, cooking wine, cornstarch and black pepper and stir clockwise until the shrimp glue is strong, then cover with plastic wrap and put it in the refrigerator for more than 30 minutes;

Step 4

Take a small piece of shrimp puree and knead it into a ball, wrap it in cornstarch and egg liquid, and finally wrap it evenly in breadcrumbs and press it into a cake shape with your hands;

Step 5

press all the shrimp puree into shrimp cakes in turn;

Step 6

After preheating the wok, pour in the oil until about medium-cooked, add the shrimp cakes;

Step 7

Fry until golden brown on both sides and take it out of the pan;

Step 8

Finished product drawing