Stir Fried Rice Cakes With Shrimp Recipes

STIR-FRIED RICE CAKES WITH SHRIMP

Steps:

• Heat oil in a large skillet over medium high heat. Add shrimp, garlic, chives, and black pepper. Stir well and cook for 2 minutes until the shrimp turns pink.
• Add rice cakes and continuously stir for 1 minute, making sure that they don't stick to the bottom of pan.
• Add light soy sauce, dark soy sauce, peanut butter, sugar, and ground white pepper. Stir for 2 minutes to fully infuse the flavours.
• Add baby bok choy, bean sprouts and sesame oil. Stir well for 1 minute until the vegetables are soft and fully incorporated with the shrimp and rice cakes.
• Add water and cover the lid for 2 minutes. Stir occasionally to make sure the rice cakes don't stick together. (Cooking in additional water will help soften the rice cakes and create a soft and tender texture. If you like chewier rice cakes, skip this step). Remove from heat once desired consistency is reached for the sauce.
• Serve immediately.

EASY HOMEMADE SHRIMP FRIED RICE

Steps:

• Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
• Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
• Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
• Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

GRILLED SHRIMP RICE CAKES

Steps:

• In a food processor pulse shrimp with green onions, ginger, sesame oil, garlic, salt and pepper until finely chopped. Transfer mixture to a large bowl.
• Gently mix in rice and egg until well combined. Lightly pack some of the mixture into a 1/4 cup measuring cup; turn out and smooth edges to form patties.
• Repeat with remaining mixture.
• In a shallow dish, place panko crumbs. Turn patties in crumbs to lightly coat, shaking off excess.
• Shrimp can be prepared up to this point, layered in an airtight container between sheets of waxed paper and reserved in the refrigerator for up to 1 day or frozen for up to 1 month.
• Preheat grill to medium-high after greasing well. Brush patties lightly with canola oil. Grill patties for 3 minutes per side or until golden and opaque throughout.
• Stir plum sauce with chili sauce and lime juice. Serve shrimp cakes with chili-plum sauce on the side for dippings.
• NOTE: Panko is a Japanese-style breadcrumb and provides a light, crispy coating for the shrimp cakes.