Air Fryer Shrimp Cakes
These healthy Air Fryer Shrimp Cakes are made with chopped shrimp, vegetables and simple pantry staples for an easy, high-protein lunch or snack. Serve them with a creamy wasabi mayo dipping sauce for the perfect finishing touch.
Servings: 2 serves
Equipment
Ingredients
Shrimp Cakes
- 300 g raw shrimp prawns, peeled
- ½ cup frozen peas defrosted
- ½ cup corn kernels
- ¼ large carrot finely diced
- 1 spring onion finely sliced
- 1 egg
- 2 tablespoon cornflour cornstarch
- 1 teaspoon salt
- ½ teaspoon white pepper
- Oil spray
Optional Wasabi Mayo
- 2 tablespoon Kewpie mayonnaise
- 1-2 teaspoon wasabi paste adjust to taste
Instructions
- Mince the shrimp in a food processor or finely chop with a sharp knife, then transfer to a large mixing bowl.
- Add the peas, corn, carrot, spring onion, egg, cornflour, salt and white pepper. Mix until well combined.
- Using slightly damp or gloved hands, scoop about 2 tablespoons of the mixture, roll into a ball, then gently flatten into a patty. Repeat with the remaining mixture.
- Arrange the shrimp cakes in a single layer in the air fryer basket and lightly spray the tops with oil.
- Air fry at 180°C (350°F) for 10–12 minutes, or until the shrimp cakes are cooked through and lightly golden.
- While the shrimp cakes are cooking, stir together the Kewpie mayonnaise and wasabi paste until smooth.
- Serve the shrimp cakes immediately with the wasabi mayo dipping sauce.
Notes
- If using frozen shrimp, thaw completely and pat dry before chopping.
- The mixture is quite sticky, so lightly damp hands or disposable gloves make shaping much easier.
- These shrimp cakes can also be pan-fried over medium heat for 4–5 minutes per side until golden and cooked through.
- Leftover shrimp cakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.