Title: Pan-Fried Shrimp Cakes W/chinese Cabbage
Categories: Seafood
Yield: 8 Servings

1 lb Shrimp
10 Water chestnuts
1 Scallion stalk
1 sl Fresh ginger root
1 Egg
1 ts Cornstarch
1/2 ts Salt
1 ds Pepper
1 -(up to)
2 tb Stock
3 -(up to)
4 tb Oil
1 lb Chinese cabbage
2 tb Oil
1/2 ts Salt

1. Shell and devein shrimp; then mince or grind with water chestnuts,
scallion stalk and ginger root.

2. Beat egg and blend into mixture, along with cornstarch, salt, pepper and
stock. Form into cakes, about 1-1/2 inches in diameter and 1/2 inch thick.

3. Heat oil. Pan-fry shrimp cakes over medium heat until cooked through and
golden on each side. Remove from pan.

4. Meanwhile cut Chinese cabbage stems in 1-inch sections and blanch.

5. Heat remaining oil. Add remaining salt, then Chinese cabbage. Stir-fry
to cook through (about 2 minutes). Return shrimp cakes; cook, covered, only
to reheat. Serve at once.

NOTE: The shrimp mixture can be pan-fried as 1 large pancake, then cut in
3/4 inch cubes and reheated.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.