In a mixing bowl, mix cabbage, shrimp, salt, onion powder, baking soda, flour.

Slowly add the water and stirring until mixture achieve a thick syrup consistency.

Add 2 cups of oil into a wok and heat at high heat for about 5 minutes until oil is very hot.

Scope 1 tbsp of the mixture and slowly add it into the hot oil. Use the spoon to flatten the mixture in the oil to ensure it does not form any bubbles.

Repeat with more mixture to fill the wok without sticking together.

Turn over each shrimp cake every minute until it turns golden brown – about 2 minutes per side.

Scoop cooked cake onto a bowl with paper towel to absorb any excess oil.