I have made breakfast plans for tomorrow and top on that list is this shrimp cake recipe. This recipe is so easy and could be really diverse if you want it to be. You do not have to stick to just shrimp. You can make it a really wholesome meal and go crazy with your vegetables and meat options. I just personally preferred shrimp for this. I think something about the rains makes me crave seafood.
Shrimp has a lot of benefits but as with everything, moderation is key. Shrimp is great for hair health because of its zinc content, it is great for bone health because of its calcium, phosphorus and magnesium content. It also great for the brain, anti-aging and improving thyroid function. Consuming a lot of shrimp is dangerous as it causes high cholesterol. When adding your shrimp for breakfast this weekend, please be conscious of this fact. Enjoy this shrimp cake recipe.
Recipe for Shrimp Cake
Ingredient
1 Cup Raw Shrimp (Peeled, deveined and chopped)
1 tablespoon corn starch
A tablespoon of all purpose flour
2 garlic cloves, chopped
2 large eggs
1/2 onion, chopped
A tablespoon mayonnaise
1 tablespoon green onions, chopped
A teaspoon black pepper
3 tablespoon vegetable oil
Seasoning cubes
1 tablespoon of Butter
1 teaspoon of baking powder
Method
In a bowl, mix your butter, corn starch, eggs, flour, shrimp, garlic, mayonnaise, green onions, black pepper, onions, baking powder and seasoning cubes till a slightly runny mixture is formed.
If your mixture is too thick, add a little water to loosen it up a bit. Remember, we are making the shrimp cakes thick and not flat like pancakes.
Heat up your vegetable oil and scoop the mixture into your pan. Fry on low- medium heat enough to brown and cook. You can also cover the pan so the cake cooks all the way through.
Serve with a little sweet chilli sauce or as part of a full breakfast.
