Beihai Shrimp Cakes (北海虾仔饼), have a long-standing history, with roots dating back over 200 years. This dish is a quintessential part of Beihai’s local cuisine, particularly reflecting the characteristics of the town’s fishing communities, such as the Danjia people. These shrimp cakes carry the historical memory of Beihai’s street food culture, which has been evolving for centuries. The renowned Qing Dynasty scholar Yuan Mei even mentioned shrimp cakes in his book Suīyuán Shí Dān (A List of Food from the Garden of Leisure), noting the technique for preparing shrimp cakes was already well-established by the time: “Shrimp cakes, made from raw shrimp meat, scallions, salt, a pinch of Sichuan peppercorns, a little sweet wine, and water to mix into dough, then fried in fragrant oil.”
Main Ingredients
- Fresh Shrimp: The heart and soul of the Beihai Shrimp Cake is the small shrimp used, which are usually about half the length of an adult finger. These shrimp are tender, sweet, and packed with flavor, making them the key ingredient in this dish.
- Flour: Flour is used to make the batter, which forms a crisp outer layer when fried.
- Seasonings: Scallions, salt, Sichuan peppercorns, and a touch of sweet wine are added to enhance the flavor profile. The scallions give a fresh aroma, while the salt and pepper balance the sweetness of the shrimp, and the sweet wine elevates the overall taste.
Preparation and Cooking Methods
- Preparing the Ingredients: Begin by thoroughly cleaning the fresh shrimp, removing any excess water. Then, finely chop the scallions. Measure out the flour, salt, pepper, and sweet wine to prepare for the batter.
- Making the Batter: In a bowl, combine the flour with an appropriate amount of water and the seasonings to create a smooth batter. The batter should have a medium consistency to ensure it can coat the shrimp evenly.
- Coating the Shrimp: Take each shrimp and dip it into the batter, ensuring that it is fully coated. Sprinkle chopped scallions on top of the shrimp, giving it an extra burst of flavor.
- Frying the Shrimp Cakes: Heat oil in a frying pan or wok over medium heat. Once the oil is hot, carefully place the coated shrimp into the oil and fry them until the cakes turn golden brown and crispy on the outside while remaining tender on the inside. The shrimp cakes should be crispy and aromatic once done.
Flavor Characteristics and Texture
Crispy Outside, Tender Inside: The outer layer of the shrimp cake is crunchy and golden, while the inside remains soft, with the shrimp retaining its sweetness and tenderness.
Flavorful and Savory: The shrimp’s natural sweetness, combined with the savory batter and the fragrance of scallions, results in a dish that is both fragrant and satisfying.
Nutritionally Balanced: The shrimp cakes not only offer great taste but are also a good source of protein and essential nutrients, making them a nutritious snack.
