Recipe detail

Name: Steam Shrimp cake
Yield: 10
Cuisine: South-East Asian
Ingredients: 1.0000 kg; 50.0000 g; 2.0000 tPcs; 15.0000 g; 10.0000 g; 30.0000 g; 15.0000 g; 5.0000 g; 20.0000 ml; 1.0000 tPcs

Side dishes Steam Shrimp cake

10. 5. 2025

Author: Myat Ko ko

Food category: Side dishes

Cuisine: South-East Asian

Download PDF Download BR2

Program steps

Preheating:
100 °C

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Steaming

Termination by time

00:20 hh:mm

80 °C

50 %

Ingredients - number of portions - 10

Name	Value	Unit
Minced shrimp	1	kg
Potato starch	50	g
Eggs	2	pcs
Garlic powder	15	g
Onion powder	10	g
sugar	30	g
Salt	15	g
Black pepper powder	5	g
Cooking oil	20	ml
Banana leaf	1	pcs

Nutrition and allergens

Allergens: EGG, Shellfish
Minerals: 25 mg, Calcium 70 mg, Iron, Iron 9 mg, Magnesium 26 mg, Phosphorus, Phosphorus 34 mg, Potassium 1250 mg, Selenium, Sodium 3 mg, Sodium: 38758 mg, Zinc, Zinc 1
Vitamins: 4 mcg, B12, B6, Niacin, Vitamin A, Vitamin A 0 IU, Vitamin B12, Vitamin C 21 mg, Vitamin D, Vitamin K 22

Nutritional value of one portion	Value
Energy	138.5 kJ
Carbohydrate	9.4 g
Fat	2.2 g
Protein	20.6 g
Water	73.8 g

Directions

Mixed all the ingredients together and knead until firm. Cover tightly and place in the refrigerator for 3 hours.
Take the shrimp out and continue kneading for 10 minutes.
Wash and dry the banana leaf and place them on the bottom vision pan or mold. Brush layer of oil on banana leaf and pour the knead shrimp.
Cover and steam for 20 minutes.
When the shrimp cake are cooked about 90% brush the egg yolk mixture with oil on the surface, do not cover and continue steaming. Brush once every 2 minutes until the yolks are gone.

Recommended accessories

Vision Pan