PAN-FRIED SHRIMP CAKES

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PAN-FRIED SHRIMP CAKES image

Categories     Shellfish     Appetizer     Fry

Yield 4 servings

Number Of Ingredients 24

For the sauce:
2 tablespoons soy sauce
2 tablespoons dry vermouth
2 tablespoons rice-wine or sherry vinegar
1 tablespoon sesame oil (optional)
1 tablespoon toasted sesame seeds (optional)
2 tablespoons lemon juice
Pinch of freshly ground black pepper
For the cakes:
8 ounces (about 1 cup packed) medium-firm or firm tofu
12 ounces shrimp, peeled, deveined and chopped into small pieces
4 ounces ground beef sirloin
1 tablespoon dry vermouth
3 eggs
1 scallion, white and light-green parts only, minced
2 cloves garlic, minced
1 tablespoon sesame oil (optional)
1 1/2 teaspoons toasted sesame seeds (optional)
Kosher salt
Freshly ground black pepper
1⁄2 cup flour
2 tablespoons vegetable oil
1 lemon, quartered, to garnish
Parsley sprigs, to garnish.

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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