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, .

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