Shanghai Stir-Fried Rice Cakes with Shrimp

Recently, my SHANGHAI PORK STIR-FRIED RICE CAKES video went VIRAL on Instagram, so I decided to make another Ding Tai Fung-inspired Shanghai rice cake recipe. This time, I am adding shrimp instead of pork. This dish combine chewy rice cakes, juicy shrimp, crunchy cabbage, spinach, and a blend of soy sauce and savory seasonings. If you are a fan of Ding Tai Fung’s delicious Shanghai rice cakes, you came to the right place! You can save money and skip the long wait at Din Tai Fung by trying this recipe! It is incredibly easy to make it at home and tastes just as delicious as the restaurant.

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Shanghai-style stir-fried rice cakes, or chao nian gao (炒年糕), are chewy rice cakes stir-fried with rich savory sauces, crunchy vegetables, and protein, often pork or shrimp. During the cooking process, the rice cakes soak up the flavors of soy sauce, cooking wine, oyster sauce, and sesame oil. It is a satisfying and wholesome meal perfect for family gatherings, or even Lunar New Year. Each bite brings the perfect balance of flavors and textures.

WATCH SHANGHAI STIR-FRIED RICE CAKES WITH SHRIMP RECIPE VIDEO BELOW:

WHERE CAN I BUY SHANGHAI RICE CAKES?

You can find Shanghai rice cakes in the frozen section of any Asian grocery stores. I like using frozen rice cakes because they are convenient and you don’t need to thaw them before cooking. If you are using dried rice cakes, you will have to soak them in warm water for about 2-3 hours to soften. And if you are using vacuumed-sealed rice cakes, make sure to separate them if they are stuck together.

If you don’t have access to an Asian grocery store or can’t find Shanghai rice cakes, you can get similar rice cakes on Amazon. Note that the size and texture might be slightly different.

INGREDIENTS:

• Rice cakes
• Shrimp
• Garlic
• Napa Cabbage
• Spinach
• Green Onion
• Chicken Stock
• Light Soy Sauce
• Dark Soy Sauce
• Shaoxing Wine
• Sesame Oil
• Oyster Sauce
• Cornstarch
• Salt
• Sugar
• White Pepper

HOW TO MAKE SHANGHAI RICE CAKES WITH SHRIMP:

MARINATE THE SHRIMP

In a bowl, combine shrimp with sesame oil, Shaoxing wine, salt, white pepper, and cornstarch. Mix well and let it marinate for at least 15 minutes.

SAUTE THE SHRIMP

In a large pan or wok, heat 1 tbsp of oil over medium heat. Add marinated shrimp and stir-fry until they turn pink on both sides. Remove from the pan and set it aside.

STIR-FRY CABBAGE AND SPINACH

In the same pan or wok, add another tbsp of oil. Then add garlic, napa cabbage, and spinach. Stir-fry for a few minutes until the vegetables are tender-crisp, around 2-3 minutes.

ADD RICE CAKES AND CHICKEN STOCK

Use a spatula and push the vegetables to the side to create a space in the middle of the pan. Add frozen rice cakes to the center and 1 cup of chicken stock over the rice cakes. Cover the pot with a lid and let it simmer for 3-4 minutes, or until the rice cakes have softened.

ADD THE SAUCE

Remove the lid and add light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, and white pepper. Toss the cooked shrimp back into the pan and stir well, ensuring the rice cakes and shrimp are evenly coated with the sauce. Cook for another 2-3 minutes, until the rice cakes are soft and chewy but not mushy.

GARNISH AND SERVE

Transfer the rice cakes to a plate. Garnish with chopped green onions. Serve hot and enjoy!

OTHER RECIPES YOU MAY ENJOY:

• SHANGHAI STIR-FRIED RICE CAKES (PORK)
• GARLIC SHRIMP FRIED RICE
• SHA CHA BEEF STIR-FRY WITH SCALLIONS

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

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