Today I’m going to host an “inspirational cooking session” on the theme “Asian finger food”. The participants are going to cook seven different dishes under my guidance and then will enjoy the result together. Hopefully they’ll learn a few tricks here and there and will discover the beauty and flavors of the asian kitchens.
This is one of the dishes we’re going to make.
Wakame salad is great with these cakes and I really recommend you to try it out. If you can’t make it yourself or find it in your local store served them with shredded cucumber and a dipping sauce instead.
- Chop the shrimps finely. If they’r too coarsly chopped they will not be able to form pretty cakes or balls.
- Mix shrimps, breadcrumbs, one of the eggs and the egg white from the other and chopped spring onion.
- Season with salt, pepper and, if you wish, chopped chili och grated ginger.
- Make small cakes or balls from the mixture. Roll them in more panko and then chill.
- Heat your frying oil to 170-180°C/350°F in a pot or wok suitable for deepfrying. Add a few shrimp cakes at the time. Don’t fry too many at once since the oil will cool them and you’ll get badly fried cakes.
- Fry until golden brown. Make sure to turn them over a couple of times so they’ll get evenly fried.
- Let them drip off on kitchen paper and then keep them warm until it’s time to serve.
- Serve with lime wedges and wakame salad or sweet chili suace.