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Chinese shrimp mousse recipe.
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Shrimp Mousse

Learn how to make shrimp mousse with fresh shrimp, egg white, and potato starch for a springy, bouncy texture. This homemade shrimp paste is perfect for Shrimp Toast, tau hu ky, and more.
Prep Time15 minutes
Total Time15 minutes
Course: Shrimp
Cuisine: Chinese Recipes
Keyword: Shrimp Mousse
Servings: 1.2 lb
Author: Bee Yinn Low

Ingredients

  • 500 g peeled shrimp
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon chicken bouillon powder
  • 3 heavy dashes ground white pepper
  • 1 teaspoon sesame oil
  • 2 tablespoons egg white
  • 1 tablespoon potato starch
US Customary - Metric

Instructions

  • Pat the shrimp dry with paper towels to remove excess moisture.
  • Divide the shrimp into two portions, about one-third and two-thirds.
  • Cut one-third of the shrimp into small pieces and set aside. These pieces add texture to the shrimp mousse.
  • Place the larger portion of shrimp on a cutting board. Using the flat side of a Chinese cleaver, smack the shrimp repeatedly to break down the flesh.
    Pro Tip: Smacking the shrimp helps develop the sticky texture needed for a springy shrimp mousse. If you don't have a cleaver, you can use a food processor to process the shrimp into a paste.
  • Use the cleaver to mince the smashed shrimp finely until it forms a sticky paste.
  • Transfer the minced shrimp to a bowl and add the reserved shrimp pieces, salt, sugar, chicken bouillon powder, white pepper, and sesame oil. Mix well, preferably with your hands, until evenly combined. You can also use a spoon if you prefer.
  • Add the egg white and mix vigorously until fully incorporated.
  • Add the potato starch and continue mixing vigorously until the mixture becomes sticky and cohesive.
  • Scoop up a handful of the shrimp mixture, lift it, and throw it firmly back into the bowl. Repeat about 20 times.
    Pro Tip: Pounding the mixture helps it bind together and develop a springy, bouncy texture when cooked.
  • The shrimp mousse is ready to use for prawn cakes, tau hu ky (fried bean curd shrimp rolls), and other shrimp dishes.

Video

Notes

This recipe makes about 1.2 lb (550 g) of shrimp mousse, enough to make 4 prawn cakes or 6 tau hu ky (fried bean curd wrapped shrimp).

Nutrition

Serving: 1.2lb | Calories: 522kcal | Carbohydrates: 11g | Protein: 105g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 805mg | Sodium: 1931mg | Potassium: 1452mg | Fiber: 1g | Sugar: 3g | Vitamin A: 0.01IU | Vitamin C: 1mg | Calcium: 337mg | Iron: 3mg