CHINESE SHRIMP CAKES
Shrimp cakes are very fashionable in coastal cities in China, where there's an abundance of shrimp. The key to an honest shrimp cake is to retain the natural flavor of the shrimp!
INGREDIENT
▢ 1 pound shrimp
▢1 small carrot
▢5 water chestnuts
▢1 / 4 cup coriander
▢1 teaspoon ginger
▢2 teaspoons of Shaoxing wine
▢½ teaspoon salt
▢1 / 8 teaspoon ground white pepper
▢2 teaspoon oyster sauce
▢1 teaspoon vegetable oil
▢¼ teaspoon of sugar
▢1 teaspoon cornstarch
▢3 tablespoons of oil
INSTRUCTIONS
1.Pat the shrimp dry with kitchen paper. Slightly crush with the side of the knife and roughly chop. take care to not cut the shrimp into too small pieces.
2.Slice small carrots (about 50 g) in half crosswise then lengthwise, and boil the carrots in boiling water for about 2 minutes until slightly soft. Drain and finely chop the boiled carrots.
3. mix coarsely chopped shrimp, finely chopped carrots, chopped water chestnuts, cup coriander, teaspoon grated ginger, teaspoons Shaoxing wine, teaspoon salt, 1teaspoon white pepper, teaspoons oyster sauce, teaspoon tea vegetable oil, teaspoon sugar and teaspoon cornstarch. Beat everything for 5 to 10 minutes at a time, until the mixture is sticky and all ingredients are combined.
4.Now heat the skillet on a good base over medium-high heat (nonstick or forged iron is best), until it starts to lightly smoke. Add 2 tablespoons of oil and reduce the warmth to medium. Take one large spoon of the shrimp mixture and use another spoon to make a ball.
5.Place it within the skillet and press it quickly into the disc. (To keep it from sticking, you'll brush the spoon with oil first.)
6.Fry all sides for about 3 minutes, until golden brown. Add one last tablespoon of oil if needed during frying.
