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Ingredientes
- 1 lb Shrimp
- 10 x Water chestnuts
- 1 x Scallion stalk
- 1 slc Fresh ginger root
- 1 x Egg
- 1 tsp Cornstarch
- 1/2 tsp Salt
- 1 dsh Pepper
- 1 x -(up to)
- 2 Tbsp. Stock
- 3 x -(up to)
- 4 Tbsp. Oil
- 1 lb Chinese cabbage
- 2 Tbsp. Oil
- 1/2 tsp Salt
Direcciones
- 1. Shell and devein shrimp; then mince or possibly grind with water chestnuts, scallion stalk and ginger root.
- 2. Beat egg and blend into mix, 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 till cooked through and golden brown on each side. Remove from pan.
- 4. Meanwhile cut Chinese cabbage stems in 1-inch sections and blanch.
- 5. Heat remaining oil. Add in remaining salt, then Chinese cabbage. Stir-fry to cook through (about 2 min). Return shrimp cakes; cook, covered, only to reheat. Serve at once.
- NOTE: The shrimp mix can be pan-fried as 1 large pancake, then cut in 3/4 inch cubes and reheated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 8 servings | |
| Calories 167 | |
| Calories from Fat 105 | 63% |
| Total Fat 11.84g | 15% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.26g | |
| Cholesterol 109mg | 36% |
| Sodium 427mg | 18% |
| Potassium 246mg | 7% |
| Total Carbs 2.14g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.68g | 0% |
| Protein 13.04g | 21% |
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