| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Eggs | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 1 | lb | Shrimp |
| 10 | Water chestnuts | |
| 1 | Scallion stalk | |
| 1 | sl | Fresh ginger root |
| 1 | Egg | |
| 1 | ts | Cornstarch |
| 1/2 | ts | Salt |
| 1 | ds | Pepper (up to) |
| 2 | tb | Stock (up to) |
| 4 | tb | Oil |
| 1 | lb | Chinese cabbage |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
INSTRUCTIONS
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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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