- Pat shrimp dry with paper towels.
- Lightly “smash” shrimp with side of a knife and coarsely chop.
- Be careful not to mince the pieces too small.
- Blanch carrot pieces in boiling water for about 2 minutes until lightly softened.
- Drain and finely dice.
- In a large bowl, combine shrimp, carrot, chestnuts, cilantro, ginger, cooking wine, salt, pepper, oyster sauce, sesame oil, sugar, and cornstarch.
- Mix everything together until mixture until mixture is sticky and well combined.
- Heat a large nonstick or cast-iron frying pan over medium-high heat.
- Add 2 tablespoons oil and reduce heat to medium.
- Take a large spoonful of shrimp mixture and use another spoon to form a ball.
- Drop balls into pan and press into a patty.
- (To avoid sticking, brush spoons with oil.)
- Fry each side for about 3 minutes, until golden brown.
- Add remaining oil if needed.
Serves 4.
Approximate Nutrient Analysis per serving:
200 calories, 12 g fat, 1 g saturated fat, 160 mg cholesterol, 500 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g sugar, 20 g protein
