Free Recipe Pan-Fried Shrimp Cakes W/chinese Cabbage
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Pan-Fried Shrimp Cakes W/chinese Cabbage Recipe
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
Pan-Fried Shrimp Cakes W/chinese Cabbage Preparation
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. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Cooking Temperature:
Recipe Serves: 8
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