Best 3 Pan Fried Shrimp Cakes With Pork Recipes
**Pan-fried Shrimp Cakes with Pork: A Culinary Symphony of Delights**
Savor the delectable Pan-fried Shrimp Cakes with Pork, a culinary masterpiece that tantalizes taste buds with its exquisite blend of flavors and textures. This dish is not only a symphony of taste but also a visual delight, featuring plump shrimp and tender pork encased in a crispy golden-brown exterior. Served with a tangy dipping sauce, these shrimp cakes are perfect as an appetizer or main course, promising an unforgettable dining experience.
**The Journey of Flavors**
Uncover the culinary journey of Pan-fried Shrimp Cakes with Pork, where each ingredient plays a harmonious role. Succulent shrimp and juicy pork are finely chopped and combined with aromatic vegetables, creating a symphony of flavors. The addition of herbs and spices elevates the dish to a new level of complexity, while the crispy exterior adds a delightful textural contrast.
**The Accompanying Ensemble**
Complementing the Pan-fried Shrimp Cakes with Pork is a selection of delectable dipping sauces, each offering a unique flavor dimension. From the classic sweet chili sauce to the spicy Sriracha mayo, these sauces enhance the overall experience, adding a burst of flavor with every bite.
**Additional Culinary Delights**
In addition to the Pan-fried Shrimp Cakes with Pork, the article unveils a treasure trove of other culinary delights. Discover the secrets of preparing irresistible Air Fryer Chicken Wings with Garlic Soy Marinade, where crispy chicken wings are tantalizingly coated in a savory blend of garlic and soy sauce. For those with a sweet tooth, the Chocolate Chip Banana Bread promises a moist and delicious treat, bursting with chocolate chips and ripe bananas.
Embark on a culinary adventure with Pan-fried Shrimp Cakes with Pork and its accompanying recipes, allowing your taste buds to experience a world of flavors. Indulge in the crispy, savory shrimp cakes, savor the succulent chicken wings, and relish the sweet indulgence of banana bread. This article is your gateway to a gastronomic journey like no other.
PAN-FRIED SHRIMP
Steps:
- Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 0.4 g, Cholesterol 233.6 mg, Fat 24 g, Protein 18.8 g, SaturatedFat 14.8 g, Sodium 482.8 mg, Sugar 0.1 g
PAN-FRIED PORK WITH CELERIAC-POTATO CAKES
Pan-fried pork tenderloin strips, in a creamy mustard-sage-wine sauce - which is low in the bad fats - served with celeriac-potato cakes, and steamed green vegetables, such as snow peas or broccoli. Adapted from English chef Louise Blair's 'Low GI Cookbook'.
Provided by bluemoon downunder
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a little of the oil in a non-stick pan, season the pork with freshly-ground pepper to taste, add to the pan and fry for 3-4 minutes, or until browned all over and cooked through.
- Remove the pork from the pan, set aside and keep warm.
- Pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half.
- Add the mustard and the crème fraîche and simmer for 2 minutes.
- Meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties.
- Heat the remaining oil in a pan, add the celeriac-potato cakes and fry for 4-5 minutes on each side until they are golden.
- Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil.
- Transfer the celeriac-potato cakes to serving plates, top with the pork and spoon the mustard-sage-wine sauce over the pork. Serve with steamed green vegetables.
Nutrition Facts : Calories 349.4, Fat 16.4, SaturatedFat 6, Cholesterol 195.4, Sodium 101.3, Carbohydrate 19.5, Fiber 2.5, Sugar 1.1, Protein 28.9
PAN-FRIED SHRIMP CAKES WITH PORK
Number Of Ingredients 7
Steps:
- 1. Shell and devein shrimp cut pork in chunks and scallions in thirds. Mince together, or machine-grind twice at a medium setting. 2. Blend in salt and pepper and form mixture into small cakes, about 1 1/2 inches in diameter and 1/2 inch thick. 3. Heat oil. Pan-fry shrimp cakes over medium heat until cooked through and golden on both sides. Then sprinkle with soy sauce and serve. VARIATION: * For the pork and scallions, substitute 1/2 pound fish fillets, 1/2 cup blanched almond meats and 2 bacon strips. In step 2, omit the pepper and add 1 tablespoon cornstarch, 1 tablespoon soy sauce and 1 teaspoon oil. Cook as in step 3, but do not sprinkle with soy sauce when serving. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use fresh, peeled, and deveined shrimp for the best flavor and texture.
- Chop the shrimp finely to ensure even cooking and a uniform texture in the shrimp cakes.
- Make sure the mixture is well-combined and holds together before forming the shrimp cakes.
- Pan-fry the shrimp cakes over medium heat to prevent them from burning and ensure they are cooked through.
- Serve the shrimp cakes hot with a dipping sauce of your choice, such as sweet chili sauce, tartar sauce, or mayonnaise.
Conclusion:
Pan-fried shrimp cakes with pork are a delicious and easy-to-make appetizer or main course. They are perfect for any occasion, whether it's a casual get-together or a special celebration. With their crispy exterior and flavorful interior, these shrimp cakes are sure to be a hit with everyone who tries them. So next time you're looking for a quick and tasty meal, give this recipe a try!
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