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More than just childhood memories, West Lake shrimp cakes represent elegance, a moment of tranquility for Hanoians to reconnect with the soul of Hanoi.
Unusual delights from Hanoi
West Lake shrimp cakes used to be a popular, affordable dish enjoyed throughout different eras of Hanoi.
While dining at Góc Hà Nội, I stumbled upon a plate of golden shrimp cakes reminiscent of the full moon, instantly evoking memories of Hanoi's autumn, a delightful and easy-to-make gift.
Visiting Góc Hà Nội for a meal, I unexpectedly encountered a plate of beautifully golden shrimp cakes, reminiscent of childhood memories
A few years ago, whenever I craved snacks, I always sought out shrimp cakes. Yet none could compare to those my grandmother used to make. Some were too greasy with excessive flour, while others had shrimps that tasted fishy and meat that lacked flavor, with shells too tough, necessitating the separation of shrimp to peel.
Shrimps should be neither too large nor too small, with a crispy texture that's not overwhelming
The shrimp cakes at the place I recently tried (called Góc Hà Nội - Tô Hiệu Street) aren't as large as those at West Lake, just tiny, fitting perfectly in one's hand, yet crispy, with flavorful shrimp, cooked tenderly without being too big. It's best to eat just one piece, chewing through the entire shrimp and cake. That's the way to enjoy it.
The shrimp cakes at Góc Hà Nội are small but deliciously golden, instantly reminding me of the familiar taste from childhood
With Mid-Autumn Festival approaching, making this dish is a perfect fit, or else indulge in it as a weekend snack or treat. I'll share my method, passed down from my grandmother to my mother and now to the third generation. I've improvised and gotten a bit lazy, so I've cut back a little, but rest assured it's super quick and still aesthetically pleasing.
Quick and easy recipe for West Lake shrimp cakes at home
Ingredients:
- 500g fresh shrimp; 200g wheat flour; 50g rice flour/cornstarch; 50g sour flour; 2 eggs; 1 to 2 sweet potatoes (about 200g each); 1 teaspoon turmeric powder
- Filtered water
- Seasonings: sugar, salt, vinegar, fish sauce, 2 small cloves of minced garlic, minced fresh chili
Instructions:
Step 1: Fermenting the sour flour
Mix 1 tablespoon of dry yeast, 1 tablespoon of flour, 1 teaspoon of sugar, and 3 tablespoons of warm water together, then wrap it in food wrap and let it sit outside for about 1 - 2 hours until it becomes bubbly and sour.
Step 2: Fermenting the shrimp cake batter
Add the fermented wheat flour, cornstarch, sour flour, eggs, 1 bowl of filtered water, 1 teaspoon of salt, and 1 teaspoon of sugar into a large bowl, mix well, then continue to ferment for 1-2 hours.
You need to ferment the cake batter for about half a day beforehand
Step 3: Making the cakes
+ Peel and shred the sweet potatoes, then soak them in water to reduce discoloration. + Drain the sweet potatoes and mix them into the shrimp cake batter prepared in step 2, adding 1 teaspoon of turmeric powder, and mix well.
+ Preparing the shrimp: Trim the shrimp's whiskers, marinate with ½ teaspoon of seasoning, pepper, and minced garlic. You can use raw shrimp, but for a nice shape, quickly sauté them to make them curl up.
Steps to make the cakes
+ Frying the cakes: Heat up a bit more oil, wait for it to get hot, use a long-handled slotted spoon as a mold, place some sweet potato batter onto it, spread evenly, then place a shrimp on top (you can shape it into a heart for a nice touch), and fry until the batter and sweet potato turn golden brown.
The frying and preparation process only takes about 10 minutes to complete
(once they are shaped, flip them over to evenly brown) then remove and drain. Arrange on a plate and enjoy!
Enjoying shrimp cakes the right way
Shrimp cakes eaten alone can quickly become boring due to their richness, so they should always be accompanied by raw vegetables, pickled vegetables such as radish, carrot, or shredded papaya.
The famous old shrimp cakes at West Lake are renowned for their shrimp caught from the lake, using the red brick shrimp variety, which has a rich flavor. The shrimp cakes are made with intricate preparation methods. They must be eaten hot; if eaten cold, they will become soggy and the shrimp will taste fishy.
The heart of Hanoi preserves a rare taste of tradition.
Wishing you all success in your endeavors!
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