DEEP FRIED SHRIMP
Steps:
- In a medium size mixing bowl combine shrimp, salt and pepper; stir.
- Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.
Nutrition Facts : Calories 493 calories, Carbohydrate 24.8 g, Cholesterol 708.9 mg, Fat 15 g, Fiber 0.9 g, Protein 61.1 g, SaturatedFat 3.5 g, Sodium 1092.3 mg, Sugar 0.6 g
SHRIMP CAKES
these are great with remoulade sauce over greens. they also make a great club sandwich with bacon, lettuce, tomatoes, avocado. the prep time includes 1 hour of chilling
Provided by chia2160
Categories Weeknight
Time 1h40m
Yield 10 cakes
Number Of Ingredients 13
Steps:
- mix together the first 5 ingredients.
- whisk together the next 6 ingredients and combine with the shrimp panko mixture form into cakes, coat with panko, place on baking sheet and chill for 1 hour fry in oil until browned on first side, about 7 minutes, flip over and cook 5 minutes more.
Nutrition Facts : Calories 209, Fat 4.6, SaturatedFat 1.2, Cholesterol 153.7, Sodium 425.9, Carbohydrate 24.5, Fiber 1.6, Sugar 2.3, Protein 16.2
TOD MUN GOONG ( THAI FISH AND SHRIMP CAKES )
Thai Fish and Shrimp Cakes - you know - that yummy appetizer at Thai restaurants, with the cucumber dipping sauce. These will wow your friends at parties - until they disappear. Or, serve with rice and a vegetable for dinner. Uses a food processor. Also, the Cucumber Sauce should be made ahead, and the fish cake part can also be made ahead.
Provided by Dories Lori
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Process the onion and cilantro until chopped up. Put in a large bowl.
- Process the fish until pasty and then the the shrimp until mostly pasty, but still somewhat coarse. Add to the bowl.
- Slice the green beans approximately 1/8", or process them, and add.
- Mix the cornstarch with the fish sauce, and add the curry paste, egg and sugar. Add to the bowl and mix very very well.
- Heat some oil in a frying pan. Use a tablespoon to form small (2") patties and fry in the oil. When golden, turn over and fry the other side. Drain on paper towels, and serve hot with the Cucumber Dipping Sauce.
- Cucumber Dipping Sauce:.
- Cut the cucumber lengthwise in quarters, and then slice thinnish. Put in a small bowl.
- Chop the shallots, and add.
- Remove some of the seeds and membranes from the peppers and finely chop. Add.
- Boil the water, vinegar and sugar together for a few minutes. Pour over the chopped veggies. Refrigerate to cool.
- Add the peanuts when serving.
- Notes:.
- You could make substitutions for the flounder, or use all fish if you didn't want to use shrimp.
- Recipe, as posted, is mildly spicy, "warm," but not very spicy "hot". It could be toned up or down by adjusting the red curry paste a bit, but the flavor is central to this dish.
- Since I mostly serve this at parties, # of servings is very approximate. Sorry, but time is, too - I guessed. Next time I'll time it. I counted the frying as active time.
Nutrition Facts : Calories 75.1, Fat 1.7, SaturatedFat 0.3, Cholesterol 63.9, Sodium 361.2, Carbohydrate 7, Fiber 0.8, Sugar 3.7, Protein 8.1
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