Shrimp Cake served with Prune Sauce

You will find "shrimp cakes" in Thai, Indonesian, Vietnamese, Koren and Chinese cuisines. They are either coated with bread crumbs or sandwiched with wraps, and then pan-fried until golden crispy. This version of shrimp cake is said to be invented by Thai restaurants in Taiwan and has been called Yue Liang Xia Bing (月亮虾饼), literally translated as "Moon Shrimp Cakes" in English, because its round shape. Shrimp paste are spread between two sheets of spring roll wrappers and pan-fried. If you have the difficulty to get spring roll wrappers, then tortilla wraps would be a perfect substitute.

12-14 Spring roll wrapangiesrecipes or tortilla wrapangiesrecipes 180 g Raw shrimp, peeled, deveined 1+1/2 tbsp Cornstarch 1/2 Egg White

1/2 tsp Salt Parsley or coriander to taste Pinch of finely grounded white pepper Oil for pan-frying Prune sauceangiesrecipes

1. Mix all the ingredients, except for the wrappers, in a bowl. Stir the mixture until it becomes a paste with smooth and shiny consistency.
   
   
2. Spread a tablespoon of mixture on a wrap, top with another to form a pancake. Heat up some oil in a frying pan on medium heat. When the oil is ready, put the shrimp cake in and start frying until both sides turn golden.
   
3. Drain and serve with plum sauce.