 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is from a little book I found at a thrift shop. Ingredients:
1 1/2 lbs shrimp, shelled and deveined and minced |
1/2 teaspoon fresh ginger, minced |
1 egg white |
1 1/2 teaspoons salt |
1 tablespoon dry sherry |
1 tablespoon cornstarch |
3 cups stock (chicken) |
1 tablespoon cornstarch with 3 tblsp. cold water |
fresh spinach leaves, for plating |
Directions:
1. Mix shrimp with ginger, egg, salt, sherry and cornstarch (1Tblsp.). Shape into small flat cakes. Deep fry cakes. Drain and place in wok.
2. Add stock, bring to a boil, and simmer for 5 minutes. Remove cakes from stock and place on a bed of spinach. Add cornstarch mixture to boiling stock. Allow mixture to thicken and pour over shrimp cakes.
|
|