Steamed shrimp cake with broccoli


  • ▪ 150g whiteleg shrimps
    ▪ 35g fat
    ▪ 1 head of broccoli
    ▪ 5ml rice wine
    ▪ 3 egg whites
    ▪ Salt

  • ▪ Pepper
    ▪ Meizan sesame oil
    ▪ 15g cornstarch
    ▪ 100ml seafood stock
    ▪ 5ml Meizan sesame oil
    ▪ 5g cornstarch


Step 1:

Wash the shrimp, remove shells and the intestine, dry then and add to a bowl. Add the rice wine, egg whites, season with salt and pepper, then cover the shrimps in the mixture. Add chopped fat, 1 teaspoon of Meizan sesame oil, 5g of cornstarch and mix well. Cover the shrimp mixture, put in the cooling compartment of the refrigerator for 3 hours.

Step 2:

Wash the broccoli, cut off each small head, parboil with a little salt, take out and and soak in a bowl of cool water. Drain once cooled and cover with a sprinkling of cornstarch. Take the shrimp mix out of the refrigerator and add a layer to the broccoli with 0.5 – 0.7cm in thickness. Arrange the broccoli stalks in a steamer and steam.

Step 3:

Add the ingredients for the sauce to a saucepan and heat until it boils. When the shrimp cakes are cooked, serve on a plate, pour sauce over the broccoli and enjoy.

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