Pan-Fried Shrimp Cakes

24 ingredients
1 steps

Ingredients

  • For the sauce:
  • 2 tablespoons soy sauce
  • 2 tablespoons dry vermouth
  • 2 tablespoons rice-wine or sherry vinegar
  • 1 tablespoon sesame oil (optional)
  • 1 tablespoon toasted sesame seeds (optional)
  • 2 tablespoons lemon juice
  • Pinch of freshly ground black pepper
  • For the cakes:
  • 8 ounces (about 1 cup packed) medium-firm or firm tofu
  • 12 ounces shrimp, peeled, deveined and chopped into small pieces
  • 4 ounces ground beef sirloin
  • 1 tablespoon dry vermouth
  • 3 eggs
  • 1 scallion, white and light-green parts only, minced
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil (optional)
  • 1 1/2 teaspoons toasted sesame seeds (optional)
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup flour
  • 2 tablespoons vegetable oil
  • 1 lemon, quartered, to garnish
  • Parsley sprigs, to garnish.

Directions

  1. 1
    {"0":"1. Make the sauce: Combine all ingredients in a small bowl. Set aside.","2":"2. Prepare the cakes: Wrap the tofu in paper towels and squeeze out as much liquid as possible. In a large bowl, combine the tofu, shrimp, beef, vermouth, 1 egg, scallion, garlic, sesame oil and seeds (if using), two large pinches of salt and a pinch of pepper. Mix well, using your hands if necessary. Divide the mixture into 8 balls, each roughly 1\/3 cup.","4":"3. Spread the flour on a small plate. In a shallow bowl, lightly beat the remaining 2 eggs with a few drops of water. Place the ingredients and a paper-towel-lined tray by the stove.","6":"4. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat until very hot but not smoking. Meanwhile, working with 4 balls, dredge each in flour and coat with the egg. Quickly add the balls to the skillet, flatten them with a spatula to about 3 1\/2 inches in diameter and cook until the shrimp turn pink and the coating is golden, about 1 1\/2 minutes. Flip the cakes and cook for about 1 1\/2 minutes more. Repeat with the remaining ingredients.","8":"5. Serve the cakes, two per person, with the dipping sauce. Garnish with the lemon wedges and parsley.","10":"Serves 4."}

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