MISO-SCALLION TOFU DIP
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 4 thinly sliced scallions (pale parts only; reserve the dark parts for topping) and cook until softened, 2 minutes. Add one 15-ounce can cannellini beans (drained and rinsed) and 3 tablespoons miso paste and cook, stirring, until coated, 2 to 3 minutes; season with pepper. Remove from the heat and stir in 4 teaspoons soy sauce and 1 teaspoon superfine sugar; cook until glazed. Puree the bean mixture in a food processor with one 14-ounce package soft tofu (drained) and 3 tablespoons rice wine vinegar. Chill before serving. Top with the reserved scallion greens and sesame seeds.
CRISPY SHRIMP CAKES
Make and share this Crispy Shrimp Cakes recipe from Food.com.
Provided by elliott_law
Categories < 60 Mins
Time 31m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place 1 1/2 cups of the breadcrumbs on a flat plate.
- In a bowl, mix shrimp, mayonnaise, eggs, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined. Measure 1/2 cup of mixture into a shrimp cake (mixture will be wet). Turn out cake onto breadcrumbs, coat completely. Make 7 more cakes and transfer to a baking sheet lined with wax paper, flatten cakes slightly, to a 3 1/2 inch circumference. Refrigerate 1 hour.
- IN a large non stick skillet, heat 2 tbsp of the oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to a plate, loosely cover with foil and keep warm in a 200 degree oven. Repeat.
- Lemony Tartar Sauce: combine all ingredients, stirring to blend.
SCALLION CAKES
Provided by Grace Young
Categories Cake Onion Appetizer Fry Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 scallion cakes. Serves 6 to 8 as apart of a multicourse lunch
Number Of Ingredients 6
Steps:
- In a medium bowl, combine flour and sugar. Stir in 2/3 cup boiling water, mixing flour and water just until flour absorbs all the water. Gradually stir in enough cold water (1/4 to 1/3 cup) so that a dough is formed and pulls away from the sides of the bowl. The dough should not be sticky.
- Remove dough from the bowl and knead on a lightly dusted board with floured hands 3 to 5 minutes, or until the dough is smooth and elastic, adding more flour if necessary. Lightly cover with a dampened cloth and allow to rest for 1 hour.
- Redust the surface and hands with flour, and knead again for a few minutes or until smooth. Divide the dough into 4 equal pieces. As you work, always cover any unused dough with a lightly damp cloth. Using a floured rolling pin, roll each section into a 7-inch round. Lightly brush each round with sesame oil. Evenly sprinkle 1 1/4 teaspoons salt and scallions on each round, and then tightly roll each round into a fat rope. Tightly coil each rope, pinching the end of the rope into the dough to seal. Cover with a lightly damp cloth and allow to rest 15 to 20 minutes. Redust surface with flour, and using a floured rolling pin, roll each coiled bun into 7-inch rounds.
- In a 14-inch flat-bottomed wok or skillet, heat vegetable oil over medium-high heat until oil is hot but not smoking. Carefully add one scallion round and fry 1 to 2 minutes, until golden. Carefully turn cake over and fry 30 seconds to 1 minute, or until golden brown. As the cake fries, lightly press the center with a metal spatula to make sure center is cooked. Transfer each cake to a plate lined with several thicknesses of paper towels. Continue frying the remaining scallion rounds one at a time. Sprinkle with remaining 1/2 teaspoon salt. Set oil aside to cool before discarding. Cut cakes into 6 to 8 wedges and serve immediately.
SHRIMP AND SCALLION PANCAKES
Provided by Lillian Chou
Categories Appetizer Quick & Easy Dinner Shrimp Pan-Fry Party Green Onion/Scallion Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (first course) servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven. Mince and mash garlic with 3/4 teaspoon salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.
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