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Kim Pham*-40 Emily Chan*-45 Betsy Ding*-45 Emerald Chan*-45

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Crispy Fried Shrimp Cakes with...

BY: Emerald Chan

Crispy Fried Shrimp Cakes with Herb Salad


Equipment Needed

Stock Pot

Oak Cutting Board

chef's knife

fish spatula


Cooking Time



Serving Count




  • Omsom Japanese Yuzu Misoyaki Starter
  • 1 pound shelled large shrimp, coarsely chopped
  • ¼ cup cornstarch, plus more for dusting
  • 2 garlic cloves, roughly chopped
  • 2 jalapeños, seeded and roughly chopped
  • 4 scallions, white and light-green parts, roughly chopped, dark green tops, thinly sliced on bias
  • 2 tsp salt, divided
  • Neutral oil, for frying
  • 1 cup cilantro, leaves and tender stems, roughly chopped
  • ½ cup mint leaves
  • ½ cup basil leaves, torn
  • Cooked rice noodles, for serving

Serve with:

Cooked rice noodles.


We teamed up with the crew at Equal Parts, a kickass brand that makes non-stick, non-toxic cookware on damn delicious recipe riffs, featuring our new East Asian line of starters. We love these crispy, tangy, umami-packed shrimp cakes, made with our Japanese Yuzu Misoyaki Starter, they're perfect for a lil' Friendsgiving appetizer or as a meal all to yourself. Recipe by Emerald Chan.

  1. In the bowl of a food processor, combine shrimp, cornstarch, garlic, jalapeños, white and light-green parts of scallions, 1 ½ tsp salt, and half of the Omsom starter. Pulse until mixture forms a coarse paste.
  2. In a small bowl, whisk together remaining Omsom starter, ½ tsp salt, and 3 tbsp olive oil. Set aside for salad.
  3. Heat enough oil to come up 2 inches from the bottom of the Stock Pot over medium-high heat.
  4. Wet hands to keep shrimp paste from sticking and form 2 tbsp of shrimp mixture into ½” thick patties. 
  5. Dust patties with cornstarch, fry in batches until golden brown, 2 to 3 minutes per side. Transfer to a paper towel line dish to absorb excess oil.
  6. Toss dark green scallion tops, cilantro, mint, and basil with prepared dressing. Serve shrimp cakes over rice noodles, and enjoy!


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