CHINESE SHRIMP CAKES
Shrimp cakes are popular in coastal cities in China where shrimp are plentiful. The key to a good shrimp cake is maintaining the shrimp's natural flavor!
Provided by Judy
Categories Seafood
Time 45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 188 kcal, Carbohydrate 3 g, Protein 19 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 229 mg, Sodium 408 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN-FRIED SHRIMP
Steps:
- Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 0.4 g, Cholesterol 233.6 mg, Fat 24 g, Protein 18.8 g, SaturatedFat 14.8 g, Sodium 482.8 mg, Sugar 0.1 g
PAN-FRIED SHRIMP
Served with Green Curry Cashew Sauce, this fried shrimp recipe is an easy alternative to takeout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 3
Steps:
- Season shrimp with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with another tablespoon oil and remaining shrimp.
- Serve with Green Curry Cashew Sauce if desired.
SINGAPORE NOODLES WITH SHRIMPS & CHINESE CABBAGE
This Chinese-takeaway favourite is much tastier and healthier when made at home - and quicker, too
Provided by Silvana Franco
Categories Dinner, Main course
Time 15m
Number Of Ingredients 14
Steps:
- If using dried noodles, place in a heatproof bowl, cover with boiling water and leave to soak for 5 mins, or follow the pack instructions. Drain well.
- Meanwhile, heat the oil in a wok and stir-fry the ginger for 1 min. Add the curry powder and cook for 1 min more.
- Add the cabbage and carrot and stir-fry for 2 mins. Mix together the stock, sugar and vinegar and add to the pan with the prawns, beansprouts and drained noodles. Cook until piping hot, then stir through the spring onions, divide between bowls and serve with a splash of chilli oil and soy sauce.
Nutrition Facts : Calories 351 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.03 milligram of sodium
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