Listen up, folks! Today we're diving deep into the deliciousness of vegetable shrimp cakes - a dish that's nutritious, healthy and oh so yummy, perfect for children of all ages! Here's what you'll need: 250 grams of succulent shrimp, some sweet beans, corn, and carrots (amounts depend on your taste buds, so go wild), 1 spoonful of cooking oil, some corn starch, a pinch of salt, and a spoonful of cooking wine.
Now, let's get cooking! Start by freezing your live shrimp for an hour, then get rid of the skin and the pesky black line on the back. Cut that goodness into meat paste, and mix in a teaspoon of cooking wine to zap away that fishy smell. Boil some sweet beans, corn kernels, and carrots, and toss them into the shrimp paste. Add a pinch of salt, a tablespoon of cornstarch, and a tablespoon of cooking oil, and stir that baby until there's no dry powder in sight.
Using your magical hands (or gloves, if you prefer), shape the shrimp paste into some tasty little cakes. Heat up a non-stick pan with some oil, and carefully place your shrimp cakes in there. Fry until both sides are a beautiful golden brown, and if they're not quite cooked through, add some water to the mix.
Now, the moment you've been waiting for - serve those little suckers up with any vegetable of your choice, and enjoy the nutritious, healthy and delicious taste of vegetable shrimp cakes!
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