Friday, September 28, 2012

Savory Shrimp Cakes

With the Chinese and Vietnamese Mid-Autumn Festivals happening this weekend (September 30), it seems fitting to serve a meal with some Asian twists.  The recipe below makes enough shrimp cakes to be a main dish for our family of five.  This would also be a tasty appetizer when we have guests.

Savory shrimp cakes have a flavor that is delightfully reminiscent of Chinese potstickers (fried jiaozi).  But mixing all of the ingredients into a thick batter means they are far simpler to make than potstickers or moon cakes.  These shrimp cakes have entered my permanent rotation of recipes that allow a little seafood to be stretched into a filling meal.

Recipe for Savory Shrimp Cakes

2 eggs, beaten
1/2 cup water
2 cups flour
1 teaspoon salt
2 Tbsp. lime or lemon juice
1/2 pound raw shrimp, chopped
1 cup finely chopped Napa cabbage
1/2 cup celery, diced
1/2 cup onions, diced
1/4 cup corn kernels, cooked
cooking oil, such as safflower or canola

  1. Mix together eggs, water, flour, salt, and lime juice to form a batter.  Stir in remaining ingredients.  
  2. Into a large skillet, pour oil to a depth of one-half inch.  Heat to oil to about 375 degrees F (medium heat).  Drop spoonfuls of batter into heated oil and fry for about 3 minutes on each side, until batter turns golden brown and shrimp pieces are cooked.  Remove hot shrimp cakes with a slotted spoon and keep warm until ready to serve.  
Makes about a dozen medium shrimp cakes.  Serve with rice and/or lime-soy infused mayonnaise.

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