Pan-Fried Shrimp Cakes W/chinese Cabbage

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

Original recipe makes 8 Servings



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 G Internet, G Internet.

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