Singapore featured these shrimp cakes with noodles at the 2010 Epcot International Food and Wine Festival.
1 lb raw shrimp, peeled and deveined
1/2 lb raw scallops
1 tbsp fish sauce
1 1/2 tsp chives, finely minced
1 1/2 tsp finely grated lemongrass
1 1/2 tsp finely grated ginger
1 1/2 tsp finely grated garlic
1 1/2 tsp chili-garlic sauce (such as sambal olek)
2 egg whites
2 tsp cornstarch
- Place shrimp and scallops in the work bowl of a food processor. Pulse until finely chopped. Transfer mixture to a large bowl. Add fish sauce, chives, lemongrass, ginger, garlic, and chili-garlic sauce. Refrigerate mixture for 30 minutes.
- Fill a large sauté pan with deep sides with vegetable oil to a depth of 1/4 inch. Heat oil over medium heat. Form shrimp mixture into 1 1/2 inch wide by 1 inch thick patties. Fry in batches, 4 minutes per side, or until cakes are golden brown and feel firm in the center. Carefully transfer cakes to a plate lined with paper towels.
Cooking with Mickey Fans
Follow on Twitter
Like on Facebook
Subscribe to the YouTube Channel