Pan-fried shrimp cakes w/chinese cabbage
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp |
| 10 | Water chestnuts | |
| 1 | Scallion stalk | |
| 1 | slice | Fresh ginger root |
| 1 | Egg | |
| 1 | teaspoon | Cornstarch |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper (up to) |
| 2 | tablespoons | Stock (up to) |
| 4 | tablespoons | Oil |
| 1 | pounds | Chinese cabbage |
| 2 | tablespoons | Oil |
| ½ | teaspoon | 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 1-½ inches in diameter and ½ 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 ¾ inch cubes and reheated. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .