Pan-Fried Shrimp Cakes W/chinese Cabbage

Pan-Fried Shrimp Cakes W/chinese Cabbage Ingredients

1 lb Shrimp	1 -(up to)
10 Water chestnuts	2 tb Stock
1 Scallion stalk	3 -(up to)
1 sl Fresh ginger root	4 tb Oil
1 Egg	1 lb Chinese cabbage
1 ts Cornstarch	2 tb Oil
1/2 ts Salt	1/2 ts Salt
1 ds Pepper

Instructions for Pan-Fried Shrimp Cakes W/chinese Cabbage

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 1-1/2 inches in diameter and 1/2 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 3/4 inch cubes and reheated. From , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ShrimpCuisine: Chinese

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Ingredient Insight - look inside this recipe

Cabbage	Cornstarch	Egg	Ginger
Salt	Scallion	Shrimp	Water Chestnut

Seafood Chinese Egg Corn Cabbage Scallion Shrimp Ginger

for flavor and categorization

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