Friday, June 25, 2010
Hey There, Shrimpcakes...
Coarsely chopped shrimp, mushroom, and scallion, and a little egg white for binder, rolled in spring roll skin and pan fried. I tried to roll little purses, like chaotze, and they didn't quite work. Still delicious; looking forward to the Mark II version. Served with house dipping sauce: soy/vinegar/ginger/scallion.
Shells from the same shrimp; since they were just paper thin, I deep fried them and served sprinkled with coarse salt. I poured the sauteeing oil, with that lovely shrimp flavor, back over the shrimpcakes when I served them.