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
FRIED SHRIMP CAKES
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 1h15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Process or blend the shrimp with the garlic, scallions, salt, flour, sherry, and enough water to make a thick batter. Let stand, covered with plastic film, for 1 hour. Then fry, in drops of 1 heaping teaspoon, into the oil poured to a depth of 2 inches in a pan, for about 1 minute each side, or until golden brown. Drain on paper towels.
PAN-FRIED SHRIMP CAKES WITH ARUGULA AND WATERCRESS SALAD RECIPE BY TASTY
Here's what you need: fresh shrimp, medium shallot, jalapeño, large eggs, panko bread crumbs, fresh chives, lemon, smoked paprika, cayenne, kosher salt, lemon, worcestershire sauce, high-heat cooking oil, roasted red pepper, red wine vinegar, raw almond, small shallot, garlic, salt, extra virgin olive oil, arugula, watercress, olive oil, lemon, kosher salt, pepper
Provided by Mercedes Sandoval
Categories Dinner
Yield 4 servings
Number Of Ingredients 26
Steps:
- Make the shrimp cakes: Add the shrimp to a food processor and pulse 4-5 times, until minced but not mushy.
- In a large bowl, mix together the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, a pinch of salt, the lemon juice, and Worcestershire sauce until well combined.
- Using a 1-ounce (30-g) scoop, portion out the shrimp mixture and gently flatten into patties.
- Heat the oil in a medium skillet over medium heat. Cook the patties, in batches if necessary, for 2-3 minutes on each side, until golden brown and the internal temperature reaches 145˚F (63˚C). Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
- Make the roasted red pepper sauce: Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender. Blend for 30 seconds, until smooth. With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.
- Assemble the salad: Add the arugula and watercress to a large bowl. Add a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Toss well.
- Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.
- Enjoy!
- Nutrition: Shrimp cakes - Per serving: 4 cakes - Calories: 393, Total fat: 20 grams, Sodium: 1419 mg (shrimp is a naturally high source of sodium), Total carb: 21 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Protein: 32 grams
- Nutrition: Salad - Per serving: 2 cups - Calories: 38, Total fat: 4 grams, Sodium: 39 mg, Total carb: 2 grams, Dietary fiber: 0 grams, Sugars: 1 gram, Protein: 1 gram
- Nutrition: Red Pepper Sauce - Per serving: ~ ¼ cup - Calories: 176, Total fat: 17 grams, Sodium: 36 mg, Total carb: 6 grams, Dietary fiber: 1 gram, Sugars: 3 grams, Protein: 1 gram,
- Nutrition: Total recipe - Per serving - Calories: 607, Total fat: 41, Sodium: 1535 mg (shrimp is a naturally high source of sodium), Total carb: 29 grams, Dietary fiber: 3 grams, Sugars: 7 grams, Protein: 34 grams
Nutrition Facts : Calories 672 calories, Carbohydrate 32 grams, Fat 52 grams, Fiber 5 grams, Protein 35 grams, Sugar 7 grams
SHRIMP CAKES
We have had a lot of crab cakes and tuna croquettes in our lives, but had never thought about chopping up shrimp and using that in a shrimp cake. We love the crunchiness that the Panko gives to this dish! If you want to kick the heat up a notch, add cayenne pepper or even chopped jalapenos. This is a super easy and delicious dish...
Provided by Lisa Johnson
Categories Seafood
Time 40m
Number Of Ingredients 12
Steps:
- 1. Coarsely chop shrimp.
- 2. In a large bowl combine shrimp, egg, green onion, ginger, mustard, cilantro, sweet chili sauce, hot pepper sauce, salt, and pepper.
- 3. Add 1 cup panko to the bowl and combine using your hands. Form mixture into twelve 3-inch-diameter cakes.
- 4. Heat 2 tablespoons of oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
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
VIETNAMESE-STYLE CRISPY SHRIMP CAKES
These crispy shrimp cakes were inspired by chao tom, Vietnamese shrimp on sugar cane, a delectable appetizer you'll find at restaurants in which shrimp is whirled into a paste in the food processor, then patted on pieces of sugar cane and steamed before grilling or frying. This version leaves out the sugar cane, which can be hard for some home cooks to find, but keeps the essence of the dish: golden-edged, pan-fried cakes that are served with nuoc cham, a piquant sauce. Although traditional recipes keep the shrimp seasonings to a minimum, making up for it later with the sauce, this one spices up the paste, adding lemon grass to the shrimp along with green chiles and scallions. (If you don't often cook with lemon grass, this video will show you how to prepare it.) You can serve the cakes as an appetizer wrapped in lettuce leaves or herbs (large basil leaves are wonderful in summer). Or fry them up for dinner, heaping them on rice noodles and dousing it all with nuoc cham.
Provided by Melissa Clark
Categories appetizer
Time 35m
Yield 14 cakes
Number Of Ingredients 14
Steps:
- In the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoons sugar and salt. Pulse until mixture forms a coarse paste.
- In a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.
- Heat oil in a large skillet over medium-high heat. Wet hands to keep shrimp paste from sticking. Form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty. Dust patty with cornstarch. Repeat with remaining batter. Fry patties in batches until golden brown, 2 to 3 minutes per side. Serve over rice noodles, if desired, drizzled with fish sauce mixture and strewn with cilantro.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 24 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 5 grams, Sodium 2059 milligrams, Sugar 7 grams, TransFat 0 grams
PAN-FRIED SHRIMP CAKES
Steps:
- 1. Make the sauce: Combine all ingredients in a small bowl. Set aside. 2. Prepare the cakes: Wrap the tofu in paper towels and squeeze out as much liquid as possible. In a large bowl, combine the tofu, shrimp, beef, vermouth, 1 egg, scallion, garlic, sesame oil and seeds (if using), two large pinches of salt and a pinch of pepper. Mix well, using your hands if necessary. Divide the mixture into 8 balls, each roughly 1/3 cup. 3. Spread the flour on a small plate. In a shallow bowl, lightly beat the remaining 2 eggs with a few drops of water. Place the ingredients and a paper-towel-lined tray by the stove. 4. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat until very hot but not smoking. Meanwhile, working with 4 balls, dredge each in flour and coat with the egg. Quickly add the balls to the skillet, flatten them with a spatula to about 3 1/2 inches in diameter and cook until the shrimp turn pink and the coating is golden, about 1 1/2 minutes. Flip the cakes and cook for about 1 1/2 minutes more. Repeat with the remaining ingredients. 5. Serve the cakes, two per person, with the dipping sauce. Garnish with the lemon wedges and parsley. Serves 4.
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