Pan-fried shrimp cakes with pork
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp |
| ½ | pounds | Lean pork |
| ½ | cup | Scallions |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper (up to) |
| 4 | tablespoons | Oil |
| Soy sauce | ||
Directions
1. Shell and devein shrimp; cut pork in chunks and scallions in thirds.
Mince together, or machine-grind twice at a medium setting.
2. Blend in salt and pepper and form mixture into small 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 both sides. Then sprinkle with soy sauce and serve. VARIATION: For the pork and scallions, substitute ½ pound fish fillets, ½ cup blanched almond meats and 2 bacon strips. In step 2, omit the pepper and add 1 tablespoon cornstarch, 1 tablespoon soy sauce and 1 teaspoon oil.
Cook as in step 3, but do not sprinkle with soy sauce when serving.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .