Perilla Leaf Squid and Shrimp Cakes
Using aromatic Korean perilla leaves to wrap succulent shrimp and squid paste, pan-fried on both sides until golden and crispy. Served with a sweet and tangy Taiwanese five-flavor sauce, offering rich layers of texture and a juicy finish.
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🍳 Cooking Flow
Peel the shrimp, devein, and flatten them with the side of a knife → Trim the stems of the perilla leaves, place the rough side up, and spread with squid-shrimp paste and shrimp → Cover with another perilla leaf and press firmly with the knife blade to seal → Heat oil in a pan and pan-fry on both sides for about 3 minutes each until golden brown and cooked through → Plate and serve with Taiwanese five-flavor sauce
Cooking Steps
Brief Cooking Order
Peel the shrimp, devein, and flatten them with the side of a knife → Trim the stems of the perilla leaves, place the rough side up, and spread with squid-shrimp paste and shrimp → Cover with another perilla leaf and press firmly with the knife blade to seal → Heat oil in a pan and pan-fry on both sides for about 3 minutes each until golden brown and cooked through → Plate and serve with Taiwanese five-flavor sauce
Introduction
Using aromatic Korean perilla leaves to wrap succulent shrimp and squid paste, pan-fried on both sides until golden and crispy. Served with a sweet and tangy Taiwanese five-flavor sauce, offering rich layers of texture and a juicy finish.
Step 1
Prepare the shrimp by turning them over, gently pulling the vein out from the side where the head meets the body, and peeling them.
Step 2
Trim the stems of the washed Korean perilla leaves and lay them flat on a cutting board with the rough side facing up.
Step 3
Scoop an appropriate amount of squid-shrimp paste onto the perilla leaves as a base.
Step 4
Flatten the prepared shrimp using the flat side of a knife and lay them on top of the squid-shrimp paste.
Step 5
Cover with another perilla leaf (rough side facing down towards the shrimp), then gently press and shape with the back of a kitchen knife.
Ingredients List
Important Notes
Place the rough side of the perilla leaves inward; the fine hairs help the shrimp paste adhere firmly without falling off. 💡
When deveining, apply gentle pressure at the junction of the shrimp head and body to pull out the entire vein smoothly. ⚠️
Try pan-frying one piece first to check the seal and heat level before cooking the rest. 🍳
Master the cooking time by frying for 3 minutes per side, for a total of about 6 minutes to ensure it is thoroughly cooked. ⏱️
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