In my childhood, the streets of Wenling were filled with vendors selling fried shrimp cakes. Buying one when hungry and watching the vendor fry it fresh created an unforgettable crispy exterior and tender interior. After moving to a big city, I could no longer find this delicacy. Inspired one day, I attempted to recreate the street-style recipe and succeeded. Sharing this with fellow homesick friends to alleviate nostalgia!
Ingredients: – 300g self-rising flour (pre-mixed with yeast, available in stores) – 300g cooking oil – 300g minced pork – Scallions, to taste – Salt, to taste – MSG, to taste Instructions: 1. Mix self-rising flour with water to form a thick batter. Ferment in a warm place for about one hour. Note: The ideal consistency allows the batter to cling to a spatula for several seconds without dripping. 2. Season minced pork with salt, MSG, and chopped scallions. Mix thoroughly. 3. Pour ample oil into a pan and heat over high flame. 4. Evenly spread the fermented batter on the back of a knife, ensuring it is not too thick. 5. Add a spoonful of minced pork and flatten it. Fold the batter over the filling using a spatula, ensuring complete encapsulation. Carefully slide the cake into the hot oil. 6. Fry for 3-5 minutes until both sides turn golden brown. Maintain high oil temperature during frying. 7. Remove with a slotted spoon to drain excess oil. Serve immediately while hot for a crispy outside and soft inside.