Oct 14, 2007

Pan-Fried Shrimp Cake - My Snack of the Week

I've waited so long for my weekend to come,
So I can just relax at home, hang out with my friends, make more food and post them on my blog!

However, it didn't turn out quite as what I expected.
Saturday morning,
I got summoned by my boss to the office, at 9:30 a.m.
What a way to start out my weekend.
Sunday morning,
My cell phone's text message alart woke me up,
Guess what? My boss again,

At least I still got some "quite" "alone" time while enjoying this simple dish,

Pan-Fried Shrimp Cakes with Thai Chili Sauce-

Ingredients (For Three)?

6 medium size spring roll skin
20 medium size shrimps (deveined, shelled)
2 stalks of scallion (chopped)
1 tablespoon of roasted sesame seeds
1 teaspoon of grated ginger
White pepper
Olive oil
Thai chili sauce


We need to defrost the spring roll skins first,
So just take it out from the freezer and set aside for about an hour,
Take the skin out from the package,
Cover with wet kitchen towel to prevent from drying out.

As for the stuffing, you'll need:
Shrimps, chopped scallion, a pinch of salt and white pepper, grated ginger, and roasted sesame seeds.
You can simply toss the ingredients into the food processor,
Or just chop everything on your own.
I know it's a lot of work,
But instead of a smooth shrimp paste, you'll actually get shrimp chunks for this snack,
Better texture, greater taste.

Lay one spring roll skin on a working surface,
Spread the mixture on top of it,
Press it down a little bit to get the air out,
Lay another skin above the mixture.

Prepare a frying pan with about 3 tablespoons of olive oil,
Toss in the shrimp cakes carefully when the oil gets really hot.
Pan-fried it till golden brown then flip the shrimp cakes,
About 2 to 3 minutes on each side.

Remember to use the kitchen towel to absorb the excess oil,
Cut in half,
You can hear the sound of the skin breaking off while pressing the knife.

Serve with Thai chili sauce.

Perfect snack that throws all my text messages to a place far far away.

Cindy's Rating: 6

No comments:

Post a Comment