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Kimchi shrimp patties are on a leaf patterned plate

Kimchi Shrimp Cakes

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These kimchi shrimp cakes are made with kimchi, tofu, and shrimp. It makes a great appetizer or serve with rice as a main dish.
Course Appetizer, Dinner, Snack
Cuisine Korean
Diet Low Lactose
Keyword banchan, kimchi pancakes, shrimp patties
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Holly Ford

Ingredients

  • 1/3 lb sour kimchi
  • 8 (21-25 counts size) large frozen shrimps thawed and chopped
  • 8 oz firm tofu drained
  • 1/4 cup chives or green onion finely chopped
  • 2 large eggs
  • 1/2 cup panko crumbs
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • pinch salt and pepper
  • some canola or grape seed oil for sauteing

Instructions

  • Squeeze kimchee to remove its juice and moisture, chop finely, reserve about 1 cup.
  • Wrap tofu with a cotton cloth tightly and squeeze out to remove as much water as possible.
  • In a mixing bowl combine kimchee, shrimps, and tofu. Add chives, eggs, panko crumbs, sesame oil, sesame seeds and season with salt and pepper. With your hand, massage them around to mix so the tofu will get mashed and everything gets incorporated. The mixture should feel wet and sticky.
  • Heat about 1 Tbsp of oil in the skillet over medium heat. Scoop a spoonful of kimchee shrimp mixture on the skillet and gently press down to flatten a little bit. Saute for 3-4 minutes on each side until nice and brown.
  • Adjust heat so they won't burn. Drizzle more oil in the skillet if needed.
  • Serve hot with some rice or eat as it is.