Nancy Drew Chinese Shrimp Cakes Recipes

CHINESE SHRIMP CAKES

Steps:

• Pat the shrimp dry with a paper towel. Lightly "smash" them with the side of a knife, and coarsely chop them. Be careful not mince the shrimp into pieces that are too small.
• Split a small carrot (about 50 g) in half crosswise and then lengthwise, and blanch the pieces in boiling water for about 2 minutes until lightly softened. Drain and finely dice the blanched carrot.
• In a mixing bowl, combine the coarsely chopped shrimp, finely diced carrot, minced water chestnuts, ¼ cup cilantro, 1 teaspoon grated ginger, 2 teaspoons Shaoxing wine, ½ teaspoon salt, 1/8 teaspoon ground white pepper, 2 teaspoons oyster sauce, 1 teaspoon sesame oil, ¼ teaspoon sugar, 1 teaspoon cornstarch, and 1 egg white. Whip everything together for about 5 to 10 minutes in one direction, until the mixture is sticky and all ingredients are well combined. You should be able to gather it into one big smooth ball with a rubber spatula, i.e. it should be sticky and cohesive.
• Now, heat a flat bottomed frying pan over medium high heat (nonstick or cast iron works best), until it starts to smoke lightly. Add 2 tablespoons oil and turn the heat down to medium. Take a large spoonful of the shrimp mixture, and use another spoon to form a ball. You can also do this with oiled hands.
• Drop it into the pan and quickly press it into a disc. (To avoid sticking, you can brush the spoons with oil beforehand.)
• Pan-fry each side for about 3 minutes, until golden brown. Add the last tablespoon of oil if needed during pan-frying.

SHRIMP CAKES WITH LEMON AIOLI (VIDEO)

Steps:

• Pat dry shrimp with paper towels then dice into pea-sized pieces.*
• Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
• Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.
• In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.

LO-BAK GO - CHINESE RADISH CAKES

Steps:

• Soak the shrimp and mushrooms in the boiling water.
• Peel and grate the radish directly into the chicken stock; Simmer for about 15 minutes.
• Drain the chicken stock from the lo bok, and the soaking water from the shrimp and mushrooms, and reserve them both.
• Mince the shrimp and the shiitake.
• Add the combined stock and soaking water slowly to the rice flour, stirring constantly, to make a batter of medium viscosity.
• Season with salt, if required, and a little pepper.
• Mix the lo bak, shrimp and shiitake into it, and put it in a large sauce pan.
• Cook, stirring constantly, until the mixture begins to thicken.
• Pour it into an oiled 10" square cake pan, and cover it tightly in foil.
• Bake it at 300 deg in a water bath until thoroughly set- 1 1/2 to 2 hours?
• Let cool.
• Slice into 1/2" slices and fry until nicely browned on both sides in a lighlty oiled pan.

SPICY SWEET POTATO & SHRIMP CAKES

Steps:

• In medium bowl, combine potatoes, red pepper, onion and cilantro. Stir in egg, shrimp, bread crumbs, jalapeno pepper and salt; shape into 12 patties.
• In 12-inch nonstick skillet, melt 3 tablespoons I Can't Believe It's Not Butter!® Mediterranean Blend spread over medium heat and cook 6 patties, turning once, 5 minutes or until lightly browned. Repeat with remaining Spread and shrimp cakes.

TOD MUN GOONG ( THAI FISH AND SHRIMP CAKES )

Steps:

• Process the onion and cilantro until chopped up. Put in a large bowl.
• Process the fish until pasty and then the the shrimp until mostly pasty, but still somewhat coarse. Add to the bowl.
• Slice the green beans approximately 1/8", or process them, and add.
• Mix the cornstarch with the fish sauce, and add the curry paste, egg and sugar. Add to the bowl and mix very very well.
• Heat some oil in a frying pan. Use a tablespoon to form small (2") patties and fry in the oil. When golden, turn over and fry the other side. Drain on paper towels, and serve hot with the Cucumber Dipping Sauce.
• Cucumber Dipping Sauce:.
• Cut the cucumber lengthwise in quarters, and then slice thinnish. Put in a small bowl.
• Chop the shallots, and add.
• Remove some of the seeds and membranes from the peppers and finely chop. Add.
• Boil the water, vinegar and sugar together for a few minutes. Pour over the chopped veggies. Refrigerate to cool.
• Add the peanuts when serving.
• Notes:.
• You could make substitutions for the flounder, or use all fish if you didn't want to use shrimp.
• Recipe, as posted, is mildly spicy, "warm," but not very spicy "hot". It could be toned up or down by adjusting the red curry paste a bit, but the flavor is central to this dish.
• Since I mostly serve this at parties, # of servings is very approximate. Sorry, but time is, too - I guessed. Next time I'll time it. I counted the frying as active time.

SHRIMP CAKES

Steps:

• In a large skillet, heat 2 tablespoons oil over medium heat.
• Add the celery, and onion; cook and stir frequently for 2-3 minutes; transfer to a mixing bowl.
• Add the mayo, mustard, dill, Tabasco, and 1/4 cup of bread crumbs to the mixing bowl with the onion/celery mixture; stir to combine.
• Season with salt and pepper.
• Add the shrimp; stir to combine.
• Put the remaining bread crumbs on a plate or flat dish.
• Using 1/3 cup shrimp mixture, form a patty with your hands.
• Place the cake on the bread crumbs; press lightly, then turn and repeat with the other side.
• Roll the patty's sides in the crumbs also.
• The patty should be completely coated in bread crumbs.
• Repeat with remaining shrimp mixture.
• Add 2 tablespoons oil into a nonstick skillet, heat over medium heat.
• When the oil is hot, add 4 cakes or however many your skillet will hold.
• Fry cakes for about 2 minutes or until golden on the bottom; flip patties and cook for 2 more minutes or until golden.
• Repeat with remaining oil and shrimp cakes.
• Serve hot shrimp cakes with cocktail sauce, tartar sauce, or salsa.

NANCY DREW CHINESE SHRIMP CAKES

Steps:

• Boil shrimp 3-5 min in salted water.
• Drain, peel and chop.
• Mix together shrimp, onion, and spices.
• Add egg and stir well.
• Fry dollops in 1/2" oil.
• Drain and serve with sweet and sour sauce or apricot jam.