October 29, 2020

Easy Cantonese Pan Fried Pork Patties with Shrimp Paste

蝦醬煎肉餅

A good friend recently rented a holiday home in Tai O and she has been bringing me the coolest goodies. The lastest was a jar of homemade shrimp paste from an old lady she has befriended. Unlike mass produced commercial shrimp paste from the supermarket, this one has just the right amount of salt and it taste fresh, not overly fermented, with the sweetness of the shrimps still coming through.

I think something so tradionally made by hand like this shrimp paste needs to be used in a tradional recipe as well.

This dish is little bit old fashioned but it is still served in many restaurants and homes today for good reasons. It is so tasty! For some, it reminisce childhood flavors and memories.

Shrimp paste has a very bold flavor so little bit goes a long way.

Easy Cantonese Pan Fried Pork Patties with Shrimp Paste Receipe

Prep time: 20 mintues
Cooking time: 8 minutes

Makes 12 patties.

Ingredients:

2 Cups of minced pork.

1 Cup of finely chopped cabbage.
1 clove of garlic, minced
1 shallot, minced
3 tablespoon of minced leek or green onion (optional)
2 teaspoons of shrimp paste
1/2 teaspoon of salt
1 teaspoon of sugar
1 tablespoon of cooking oil or olive oil

Oil for frying.

I like to use pork that is about 30 percent fat. This keeps the patties juicy.

The cabbage has to be chopped very finely so it can be cooked quickly.

Leek gives a slight sweetness to the patties. Use only the young soft layers.

Cooking Method

1. Place minced pork in a large bowl and add in the rest of the ingredients.

2. Mix everything with hands or a spoon in a clockwise direction for a few minutes to create some air between the ingredients and forming a paste.

3. Have a tray ready. Roll the pork mixture lightly in a ball and place on the tray.

4. Heat up a frying pan over medium high heat and add in some cooking oil.

5. Place to pork balls into the frying pan, one at a time. Flatten each piece with a spatula.

6. Cook each side for about 3 minutes, then flip over. Cook until lightly brown on each side.

7. Serve.

Perfect served with a bowl of seemingly hot noodles.

Try my Easy Tofu Stir Fry

Cooking Tips

If you like softer patties, you can replace napa cabbage for the regular cabbage.
When handling the minced ball mixture, keep the tough light. Never press hatd. We want to have some air between the ingredients to make it extra tasty.

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