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Shrimp Cake

Shrimp Cake recipe image
These "Shrimp Cakes" are actually savory, crispy tofu patties infused with bold Southeast Asian flavors. Despite the name, this dish is vegan-friendly, using firm tofu as the base instead of actual shrimp. The mixture is packed with minced garlic, spicy dried chilies, and a teaspoon of belachan (fermented shrimp paste) for deep umami richness. Pan-fried until golden brown on both sides, they offer a delightful contrast between a crunchy exterior and a soft, flavorful interior. Perfect as an appetizer, a snack, or a side dish alongside rice and vegetables. They are simple to prepare using common pantry staples and deliver a satisfying, spicy kick that complements any meal.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 231.2
Dietary: Gluten-free
Description
These "Shrimp Cakes" are actually savory, crispy tofu patties infused with bold Southeast Asian flavors. Despite the name, this dish is vegan-friendly, using firm tofu as the base instead of actual shrimp. The mixture is packed with minced garlic, spicy dried chilies, and a teaspoon of belachan (fermented shrimp paste) for deep umami richness. Pan-fried until golden brown on both sides, they offer a delightful contrast between a crunchy exterior and a soft, flavorful interior. Perfect as an appetizer, a snack, or a side dish alongside rice and vegetables. They are simple to prepare using common pantry staples and deliver a satisfying, spicy kick that complements any meal.
Ingredients
  • 4 tablespoons oil
  • 250 g firm or pressed tofu, drained and cubed
  • 3 dried chilies, cut into lengths
  • 5 cloves garlic, minced
  • 1 teaspoon Belachan (fermented shrimp paste)
Directions
  1. 1
    Drain the firm tofu and press it to remove excess moisture. Cut into small cubes.
  2. 2
    In a food processor or blender, combine the tofu cubes, minced garlic, dried chilies, and belachan. Blend until a smooth, consistent paste forms.
  3. 3
    Heat the oil in a non-stick skillet over medium heat.
  4. 4
    Scoop tablespoon-sized portions of the tofu mixture and carefully flatten them into small patties in the hot pan.
  5. 5
    Cook the patties for 3-4 minutes on each side, or until golden brown and crispy on the outside.
  6. 6
    Remove from heat and transfer to a plate lined with paper towels to drain excess oil.
  7. 7
    Serve warm as an appetizer or side dish.

Nutrition Facts

Amount Per Serving
Calories 231.2kcal
% Daily Value *
Total Fat 15.3g24%
Saturated Fat 2.3g12%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 21.5g8%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you cannot find belachan, you can substitute it with a small amount of soy sauce or miso paste for umami flavor, though the taste will differ slightly.

For a milder version, soak the dried chilies in warm water for 10 minutes, remove the seeds, and pat dry before blending.

Ensure the tofu is well-pressed before blending; excess water will make the patties difficult to form and prevent them from crisping up properly.

These patties are best served immediately while hot and crispy. They can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet.

Keywords: tofu, shrimp cake, belachan, dried chilies, garlic, spicy, vegan, appetizer, pan-fried, umami, crispy, savory, patty, snack, indonesian, malaysian, firm tofu, chili paste, pantry staples, quick meal
Read it online: https://www.chefs-mate.com/recipe/shrimp-cake/