Malay fried shrimp cake is made with purple onion, carrot and chives leaves (some add price), served with sweet and sour garlic sauce. The finished cake was crispy, delicious and easy to eat.

MATERIAL: tbsp = spoon, tsp = coffee spoon

Cake dough recipe:

500gr shrimp (if the shrimp is big, peel to make it hard)
250gr of flour
1 tsp of yeast
1 teaspoon of salt
1/2 tsp turmeric powder
1 handful of grated carrots
1 handful of chives (I should not replace it with scallions)
2 thin purple onions (shallots)
About 300-350ml of water

Sweet and sour recipe (can be used for fried chicken wings)

1 tbsp minced garlic
2 tbsp vinegar (5% type) or 2.5 tbsp lemon juice
5 tbsp sugar
4 spicy chili peppers ground or minced
1 tbsp chili flakes (chili flakes)
1/2 teaspoon of salt
1 tbsp sriracha or chili sauce
1 tbsp cornstarch (or tapioca, tapioca) mixed with 100ml of water stir.


Mix the flour ingredients together and let the mixture rest for 30 minutes. When frying, wait for the oil to heat up, add 1 teaspoon of flour, then place the shrimp and drop it in the oil. Deep frying makes the cake crunchy and doesn’t absorb much oil.

Mix the ingredients together with dipping sauce (except cornstarch) in a small pot, simmer over medium heat to dissolve the sugar, then add the dissolved cornstarch until the sauce boils and then turn off the heat. And then stir up a little more.


I have to do a little more sour food to help relieve boredom. Have a nice day.