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Ingredientes
- 1/4 c. Dry shrimp
- 4 x Or possibly
- 5 x Dry black mushrooms
- 1/2 lb Fish fillets
- 1 tsp Cornstorch
- 1/4 tsp Salt
- 1/4 tsp Stock
- 1/4 c. Smoked ham
- 1/2 c. Bamboo shoots
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 1/2 tsp Sugar
- 1/4 tsp Salt
- 2 tsp Cornstarch
- 3 Tbsp. Water
- 2 x -(up to)
- 3 Tbsp. Oil or possibly lard
- 3 dsh Sesame oil, more or possibly less
Direcciones
- 1. Separately soak dry shrimp and mushrooms.
- 2. Mince fish together with soaked shrimp. Blend in cornstarch, salt and stock. Shape in small cakes.
- 3. Dice smoked ham, bamboo shoots and soaked mushrooms.
- 4. In one c., combine soy sauce, sherry, sugar and remaining salt. In another, blend remaining cornstarch and cool water to a paste.
- 5. Heat oil. Brown fish cakes lightly on each side over medium heat. Remove to a hot serving platter.
- 6. Reheat oil, adding more if necessary. Add in diced ham and vegetables and stir-fry 2 min. Add in soy-sherry mix; stir-fry 1 minute more.
- 7. Stir in cornstarch paste to thicken. Then stir in sesame oil. Pour sauce over fish cakes and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 121 | 57% |
| Total Fat 13.68g | 17% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.26g | |
| Cholesterol 69mg | 23% |
| Sodium 768mg | 32% |
| Potassium 371mg | 11% |
| Total Carbs 3.79g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.4g | 1% |
| Protein 16.88g | 27% |
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