Shrimp Cake

Recipe by: SH

Prep Time: 15 min
Cook Time: 45 min
Serving Size: 24 cakes

Tools: Pan

Ingredients:
A:
2 1/4 cups of all purpose flour
2 tbs of soy sauce
2 tbs of fish sauce
2 tbs of white pepper
1 tbs of rice wine
1/2 tbs of salt

B:
1 egg
1 cup of panko (japanese bread crumb)
Shrimp - Remove the shells. A lot of work but it is all worth it. Be really careful peeling off the heads and the tails. There are some sharp pointy needles on them. After removing the shells, slice the shrimp in half and devein them.
Big frozen head-on, shell-on shrimp are highly recommended for places where fresh shrimp is a rare commodity.

Steps:

1. Mix A in a mixing bowl along with 2 1/4 cups of cold water using a whisk. Mix them well.
   
2. Add in the egg and whisk it into the batter.
3. Add panko and mix well. Check the consistency of the batter (close to the consistency of waffle batter). You may adjust it by adding more cold water or flour to achieve it.*Sorry about this :P* I usually visual inspect it by using a whisk to drip some of the batter back into the mixing bowl. Good consistency is a smooth continuous flow from the whisk down to the batter. If it drips, you have added too much water.
   
4. Heat up some oil in a flat pan, enough to cover 1/4" of the pan. The intend is for surface frying, not deep frying.
5. Using a quarter cup as measurement, dish out some batter and include one shrimp (2 halves).
6. Pour this into the heated pan and fry each side until golden brown.
7. Drain access oil from the cooked shrimp cake on a cookie rack.
8. Eat it! If it is good, CONGRATULATIONS! If not, you did not see this recipe.