Side Pannel
Pan-Fried Shrimp Cakes W/chinese Cabbage
Pan-Fried Shrimp Cakes W/chinese Cabbage
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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