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Receta Pan Fried Shrimp Cakes With Chinese Cabbage
by Global Cookbook

Pan Fried Shrimp Cakes With Chinese Cabbage
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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.
  6. NOTE: The shrimp mix can be pan-fried as 1 large pancake, then cut in 3/4 inch cubes and reheated.