Serendipity Shrimp Cakes

What do you do when you run out of dumpling wrappers and there is plenty of shrimp dumpling mix left? Why, Serendipity Cakes, of course!

Serendipity Shrimp Cakes

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Course: Appetizer, Dim Sum, Side Dish
Cuisine: Five Spice, Thai
Servings: 4 servings



  • 9 ounces soybean oil
  • 3 ounces sesame oil
  • cups onion (minced)
  • ½ cup garlic (or less – chopped)
  • forks sambal
  • 4 teaspoons lemon peel powder
  • cups cilantro (minced)
  • 4 Tablespoons lemongrass
  • 2 cups coconut milk
  • 2 Tablespoons fish sauce
  • 1 teaspoon brown sugar



Make Sauce

  • Heat oil, add onion and garlic and cook until translucent. Don't burn!
  • Add sambal, lemongrass, lemon peel, cilantro. Stir over low heat.
  • Add coconut milk, fish sauce, sugar.
  • Cool before using.

Form Cakes

  • Combine 1+ cup sauce and shrimp dumpling mix. Mix well. Form 2" cakes. Coat with cornstarch. It is presumed these are then fried or steamed.


  • The serving size is just a WAG but you can still adjust the ingredient values easily by changing the number.
  • The amount of dumpling mix is unclear in the instructions – “1 R Shrimp Dumpling Mix.”  A “round” doesn’t make sense here.  Guidance or guesses appreciated.  
  • It’s not clear whether these cakes are fried, steamed, etc.

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