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Wednesday, February 17, 2010

Shrimp Cakes with Sweet and Sour Tomato Sauce





Vendor Selling Tomatoes in China

From the kitchen of One Perfect Bite...Now that Carnival and Mardi Gras have ended, meals in some households will be changing. Fridays between now and Easter Sunday will become meatless. For most who observe, this presents no problem. There are a wealth of recipes, really good recipes, that address the dietary constraints of this period. We've come a long way from grandma's mystery casseroles and overcooked fish. Each year I make it a point to search out, or create, new meatless meals to keep everyone at my table on board without complaint. Today's recipe is not only meatless, it's also easy to make if you have a food processor. All the ingredients you need to prepare this can be found in any well-stocked supermarket. The one item that might sound strange to your ears is ginger juice. It's a bother to find a place that sells it, but it can easily be made at home if you have fresh ginger available to you. To make the juice simply grate ginger and squeeze the juice from it. A garlic press makes easy work of the task. This dish can be on the table within 45 minutes. Bob and I first had these shrimp patties in Beijing. We encountered them over and over again as we crossed the country, though they did get hotter as we moved towards the interior. This dish will serve four people if served with rice and a vegetable or two. Here's the recipe for this surprising good sweet and tangy shrimp dish.

Shrimp Cakes with Sweet and Sour Tomato Sauce...from the kitchen of One Perfect Bite

Ingredients:
Shrimp Cakes
1 pound fresh shrimp, peeled and deveined
2 egg whites
1 tablespoon cornstarch
1 teaspoon ginger juice
1 teaspoon finely grated ginger
Oil for deep frying
Sweet and Sour Sauce
1/2 cup chicken broth
1/4 cup ketchup
1/4 cup rice wine vinegar
2 tablespoons unsweetened rice wine or dry sherry
1/2 cup granulated sugar
3/4 teaspoon salt
1 tablespoon cornstarch

Directions:
1) Place shrimp in bowl of a food processor. Process until a pulp or paste forms. Scrape into a medium bowl.
2) Place egg whites in another. Beat just until frothy. Add cornstarch, ginger and ginger juice and mix to combine.
3) Add egg mixture to shrimp and stir, going in one direction only, until everything is thoroughly mixed.
4) Combine chicken broth, ketchup, vinegar, sherry, sugar salt and cornstarch in a small pan. Bring to a boil, stirring constantly, until it begins to thicken. Simmer for 1 minute more. Remove fro heat. but keep warm.
5) Heat oil to 375 degrees F in a wok of deep frying pan. With wet hands, fashion large spoonfuls of shrimp mixture into silver-dollar sized cakes.
6) Working in batches, deep-fry shrimp cakes over moderate heat until golden brown. Drain on paper towels.
7) Arrange shrimp cakes on a serving plate. Pour warm sauce over all. Yield: 12-14 shrimp cakes.

You might also enjoy these recipes:
Singapore Noodles
Farfalle with Fresh Tomato and Basil Sauce
Vegan Red Lentil and Sweet Pepper Flan

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer

33 comments:

Victorian Garden Gourmet said...

This recipe sounds delicious-I will have to try it. I found you through Susan at a Southern Daydreamer.

Ebie said...

Thank you for sharing the recipe, it looks so simple and easy to make. Must try.

g said...

Fascinating and delicious sounding. My brother lives in China, in the south. I should ask him if he has made or had these kind of cakes.

Mother Rimmy said...

Terrific! I can't wait to try it. I love the name of your blog, by the way. One Perfect Bite. Love it!

zurin said...

MMMMMMMMMM shrimp cakes have to be good .Sweet n sour is one of my fave sauces...perfect!!!

LV said...

All the foods you suggest or prepare would not let you just eat one bite. Another tempting dish.

Light and Voices said...

Recipe for Shrimp Cakes sounds utterly delightful.
Joyce M

Allie and Pattie said...

These sound fabulous! And perfect for this time of year. Thanks so much
xoxo Pattie

eileeninmd said...

Sounds like a delicious recipe. Thanks for sharing.

Natashya KitchenPuppies said...

These do look really tasty! I want to pluck one up from the screen and pop it in my mouth.

Debbie said...

That is one delicious recipe. It looks wonderful.

Cathy said...

This is so different than any fish cake I've made in the past, Mary, especially with the addition of a sweet and sour sauce. It looks delicious and has been added to my "must try" file.

George Gaston said...

Mary, your shrimp cakes & sauce sounds unbelievable! As someone who is trying to eat less meat and more seafood; this will definitely find its way to my table.

Mary, you truly are a very creative soul. Many thanks...

Katherine Aucoin said...

I really like the Asian flare with the shrimp cakes, Mary. I am printing this one to try during Lent, I know my husband and I would savor this dish!

Regina said...

Great and yummy!
Thanks again Mary.
"Fun In The Sun"

A Year on the Grill said...

Yep, my wife celebrates (right word???) lint, so i am looking for new seafood recipes... and with the move, i suspect seafood will be in my future... another saved recipe from you Mary!

Federica said...

questa ricetta รจ favolosa!

♥ Kathy said...

NOTHING is better than shrimp :) Happy Outdoor Wednesday

Janie's World said...

Your recipe sounds delicious and I love the picture of the tomatoes being sold in China, it just goes to show how similar we all are.

Elisa, Croatia said...

Awww yum, yum..this looks incredible and the recipe easy to make. Now I can make sweet and sour sauce ( I think all the ingredients are available here).

Love Bears All Things said...

We have many meatless dishes: Spaghetti, Lasagna, and we eat fish a lot so that would be no problem for me. I liked the photo of the tomatoes.
Mama Bear

The Blonde Duck said...

They're so colorful!

lilyng said...

yummy

Joanne said...

I've never had ginger juice before but I definitely have a SERIOUS ginger addiction! I tried ginger beer not so long ago and now I'm hooked!

I will definitely need to give these a shot.

The Muse said...

An official follower!
My beloved thinks your blog is great!!!
(me too :) LOL

From the Kitchen said...

The shrimp cakes and sauce look delicious. I am going to collect what I need to make this recipe very soon. Thank you so much for sharing so many tempting recipes. Your photography is excellent. I'd very much like to know what kind of camera you use as I'm in the market for a better one. Enjoy those tasty shrimp morsels!

From the Kitchen said...

Thank you, Mary. I'm amazed that your wonderful photos are with a point and shoot. I have a Panasonic DMC-T23. I, too, am saving my pennies for a better camera--but, what to buy? Maybe I need to read the manual on my present camera first!! Oh yes, penny candy--Mary Janes, Mint Julips, etc. Yikes, makes my teeth hurt to think about it.

dana said...

I'm guilty...I served up some majorly overcooked fish tonight! I am not a fish lover, but especially during Lent, I do try to observe the tradition of meatless meals on Ash Wed. and Fridays. (Shhhhh....don't tell anyone, but I'm a convert, so I don't feel guilty if I forget and eat meat! Also, the Church now says us Old Folks don't have to stick by that rule anyway....but I still try!) Anyway, my fish was overcooked, but we ate it anyway. It wasn't cheap.:( )I will say your shrimp cakes recipe looks great, but not as great as those YUMMY looking beinets and Shrove Tue Buns! OMG...my eyes popped out upon seeing both of those pictures!

I gave a little shout out to you on a post I put up Mon.....showed my rasp. muffins I made from your recipe.

Hope you're having a great week. Dana

MonsterMama said...

Mary, I have an award for you. Being new to blogland I am hoping this is not too silly but, I really love your blog!
Mickey

Mary said...

Mickey, thanks so much for thinking of me. Hugs and blessings...Mary

Debinhawaii said...

I love ginger juice--it makes such great drinks too. The shrimp cakes look delicious. ;-)

My Little Space said...

Olala.... shrimp paste! Sounds delicious with the sour sauce.

Katy ~ said...

My Ole Sweetie-Pi doesn't like shrimp but the sweet and sour sauce sounds delectable. I think it must be quite versatile and would go well with many dishes.

Thank you for this delicious post. It surely sounds quite lovely.

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