I like to eat Oden and the fish cake in the Korean rice cake hot pot, but there are too many additives bought outside, and the starch is higher than the meat. It is not as good as the one I made. This shrimp cake is very sweet whether it is hot or cold, and it does not have the astringency of seafood. Seasoning is only enough with soy sauce without additional salt. Using peas and apples to add a sweet taste, while enriching the taste, the aroma of cornmeal also allows people to eat bit by bit. Jiuyang Light Luxury non-stick pan mouth unique step cuff design, so that heat is not easy to lose. The large size also guarantees that a lot of cake can be fried at one time, which is more time-saving.
Prawns are shelled, and Longli fish uses kitchen paper to remove surface moisture.
Shrimp and Longli fish were smashed into mud with a knife. Tip: First use the back of the knife to flatten the shrimp and the fish, it is easier to mash
Add eggs, ginger, cornmeal, cooking wine, soy sauce, and sugar to the shrimp and fish paste. According to your preference, you can add some freshly ground black pepper.
Take half an apple and cut into small pieces, about the size of peas. Wash the peas and use the kitchen paper to dry the surface.
Put the peas and apple pieces into the mixture of shrimp and fish in step 3, and stir the force with the chopsticks clockwise in the same direction. If you always feel that the mud is in a relatively thin state, you can add a proper amount of starch to thicken. As long as it feels more and more difficult to stir, you can stop.
Take the meat filling with your hand or spoon, and form a round cake of 7-8 cm in size, covered with a layer of cornmeal. Note that the round cake is still very soft at this time, be careful not to crack.
Put the Jiuyang light luxury non-stick pan on the stove, open a small fire, and pour olive oil. Spread the oil evenly over the bottom of the pot with the included wooden shovel.
Put the shrimp cake into the pot with a wooden shovel and shape it properly. Jiuyang light luxury non-stick pan can fry five 7-8cm shrimp cakes at one time, it can be said that it is very convenient.
Fry the shrimp cake for about 5 minutes, gently turn it over with a wooden spatula, continue to fry on the other side, and fry until golden on both sides. Tip: You can use the lid for a while during the frying process to make the shrimp cake more ripe. Jiuyang Light Luxury non-stick pan mouth unique step cuff design, so that the lid and pot edge sealing better, heat is not easy to lose.
Shrimp cakes are good for eating hot or cold. You can squeeze the lemon juice before eating, and like the sauce. The sauce is recommended for my recipes. Pan fried Longli with garlic and mayonnaise in garlic mayonnaise.
This beautiful and lightweight Jiuyang light luxury non-stick wok is available for sale in the kitchen market. This link can be purchased: https://m.xiachufang.com/goods/76190/