• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Pan-Fried Shrimp Cakes W/chinese Cabbage

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1 lb Shrimp
  • 10 Water chestnuts
  • 1 Scallion stalk
  • 1 sl Fresh ginger root
  • 1 Egg
  • 1 ts Cornstarch
  • 1/2 ts Salt
  • 1 ds Pepper
  • 1 -(up to)
  • 2 tb Stock
  • 3 -(up to)
  • 4 tb Oil
  • 1 lb Chinese cabbage
  • 2 tb Oil
  • 1/2 ts Salt


1. Shell and devein shrimp; then mince or grind with water chestnuts,
scallion stalk and ginger root.

2. Beat egg and blend into mixture, along with cornstarch, salt, pepper and
stock. Form into cakes, about 1-1/2 inches in diameter and 1/2 inch thick.

3. Heat oil. Pan-fry shrimp cakes over medium heat until cooked through and
golden on each side. Remove from pan.

4. Meanwhile cut Chinese cabbage stems in 1-inch sections and blanch.

5. Heat remaining oil. Add remaining salt, then Chinese cabbage. Stir-fry
to cook through (about 2 minutes). Return shrimp cakes; cook, covered, only
to reheat. Serve at once.

NOTE: The shrimp mixture can be pan-fried as 1 large pancake, then cut in
3/4 inch cubes and reheated.

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