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Burmese Shrimp Cake Recipe

Little pounded shrimp balls seasoned and fried till lightly brown. This dish is quite popular as a finger food and is also a good accompaniment to a variety of dished, like the famous Mohinga

A spicy noodle soup with fish sauce.

Ingredients

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

Preparation

• First chop the shrimps, then pound to a smooth paste.
• Then season the paste with salt, a little sesame oil and finely chopped spring onions and then knead well to mix.
• Bind the paste with some egg whites and a little 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 put 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.