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
PRAWN TOAST TOASTIE
I like to have fun with restaurant favourites, finding ways to recreate the dishes at home. So this is basically a mash-up between the much-loved toasted sarnie and beautiful Chinese-style prawn toasts. I use white bread for this one, because it's soft and spongy, which suits the recipe. Give it a go!
Provided by Jamie Oliver
Categories Lunch & dinner recipes 7 Ways Seafood Bread Lunch & dinner recipes Prawns
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- On a large board, trim the spring onions, then finely chop with most of the prawns (save four for later). Peel and finely grate over the ginger, add the soy and the egg yolk (reserving the white), then chop and mix it all together. Divide and spread the filling between two slices of bread, then sandwich the other slices on top.
- Now, you can use a toastie machine or a non-stick frying pan - either way, get it hot. Brush both sides of each sandwich with the egg white, pat on the sesame seeds, then halve the remaining prawns and press into the bread on one side only. Place in your toastie machine for 3 minutes, or put in the pan with 1 teaspoon of olive oil and a weight on top of the sarnie to toast for 2½ minutes on each side, or until golden and cooked through. Slice and serve with sweet chilli sauce for dipping, or you could even brush the sauce over your toastie for added joy.
Nutrition Facts : Calories 366 calories, Fat 11.2 g fat, SaturatedFat 2.4 g saturated fat, Protein 25.1 g protein, Carbohydrate 40.6 g carbohydrate, Sugar 7.2 g sugar, Sodium 1.8 g salt, Fiber 2.7 g fibre
SWEET CHILLI SAUCE
Make your own sweet chilli sauce to cook with. This Thai condiment often contains fish sauce but we've kept our version veggie
Provided by Barney Desmazery
Categories Condiment
Time 35m
Yield Makes 200ml/10 servings
Number Of Ingredients 5
Steps:
- Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
- Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.
Nutrition Facts : Calories 87 calories, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 1 grams protein, Sodium 0.01 milligram of sodium
CHINESE PRAWN CAKES WITH SWEET CHILLI SAUCE
Make and share this Chinese Prawn Cakes With Sweet Chilli Sauce recipe from Food.com.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 25m
Yield 30 cakes
Number Of Ingredients 9
Steps:
- Place fish and prawns in processor. Chop to chunky paste. Remove to bowl.
- Stir in onions, coriander and breadcrumbs.
- Season.
- Moisten your hands, and form mixture into small cakes.
- Heat a little vegetable oil in pan or wok and cook cakes in batches until golden brown on both sides.
- Drain on paper towels.
- Serve with sweet chilli sauce for dipping.
SWEET CHILLI PRAWN CAKES
These prawn cakes are a great appetizer or small finger food to serve with drinks. They can be made in huge batches, all shaped and kept in the freezer. And when you need them (which will be often), just take them out and shallow fry. It is ready to be served. Great for unexpected guest.
Provided by KitchenManiac
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place prawn meat, egg white, lime leaves, sweet chili sauce, corn flakes and rice flour in a food processor and process till the mixture is combined, BUT not smooth.
- With wet hands, shape the mixture into small cakes.
- Heat enough oil in a frying pan over medium heat to shallow fry.
- Add prawn cakes a few at a time and cook for 3 minutes on each side, or till golden brown.
- Place the cooked prawn cakes on kitchen towels to soak up the excess oil.
- Serve with the extra sweet chili sauce.
SWEET CHILLI PRAWNS
Quick and simple dish
Provided by jessicamcc
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- chop the garlic chilli ginger and corriander and put them in a tub with the prawns and chilli sauce and marianade or 10mins
- fry in baches
- cook the noodles and serve with corriader
THAI SHRIMP CAKES WITH SWEET CHILI SAUCE RECIPE
[Photographs: Leela Punyaratabandhu] These shrimp cakes can be served as an appetizer or a main course. Even though at many Thai restaurants in Thailand, these cakes are paired with Chinese-style plum sauce, I prefer to serve them with Thai sweet...
Provided by Leela Punyaratabandhu
Categories Appetizer Appetizers and Hors d'Oeuvres
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Add shrimp garlic, salt, cilantro, white pepper, and baking powder to bowl of food processor. Pulse until smooth paste is formed, scraping down sides of bowl as necessary. Run processor continuously until mixture becomes smooth and sticky, about 15 seconds. Transfer shrimp mixture to a large bowl and refrigerate it for at least 10 minutes.
- Place bread crumbs in a shallow pie plate. Heat oil in a Dutch oven or wok to 325°F as registered on an instant read or deep-frying thermometer.
- Roughly divide the shrimp mixture in the bowl into four equal portions. Divide each portion again into four portions to form 16 equal piles.
- Form each portion of shrimp mixture into a patty about 3 1/2 inches in diameter. Roll each patty in the bread crumbs and gently lower it into the hot oil. The shrimp cakes puff up quite considerably in the oil, so make sure you don't overcrowd your frying vessel.
- Flip the shrimp cakes over a few times while they're frying. Once they're golden brown, fish them out onto a paper towel-lined plate.
- Serve the shrimp cakes immediately with Thai sweet chili sauce. This Recipe Appears In My Thai: Thai Shrimp Cakes with Sweet Chili Sauce
Nutrition Facts : Calories 383 kcal, Carbohydrate 41 g, Cholesterol 3 mg, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, Sodium 1063 mg, Sugar 3 g, Fat 21 g, ServingSize serves 4, UnsaturatedFat 0 g
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