SHRIMP AND VEGETABLE CAKES
Forget the Chinese takeout! You'll have fun making this colorful, crunchy and delicious version of an Asian classic at home in just 30 minutes. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the chop suey vegetables, shrimp and green onions. Stir in eggs. In a large nonstick skillet, heat 1 teaspoon oil. Drop vegetable mixture by 1/4 cupfuls into skillet. Cook in batches until browned on both sides, using remaining oil as needed. , In a small saucepan, combine cornstarch and bouillon. Gradually stir in water and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas; heat through. Serve with egg foo yong.
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Shehroz Saleem Shehroz Saleem
[email protected]I've made this recipe several times and it always turns out great!
iwuji best
[email protected]These are the best shrimp cakes I've ever had!
promi Chy
[email protected]I'm not a big fan of seafood, but these cakes were really good!
Victoria Karogwe
[email protected]Looks delicious!
Jake Hutchison
[email protected]I'm going to try this recipe tonight - I'll let you know how it turns out!
Lovely Bondy
[email protected]These were a hit at my party - everyone loved them!
Rakesh Jayswal
[email protected]Thanks for sharing!
Montahim Chw
[email protected]I can't wait to try this recipe - it looks easy and delicious!
Rahmatwali Shah
[email protected]These shrimp and vegetable cakes look so delicious!
Kur Miskin
[email protected]Great recipe! I will definitely make these again!
Maja Scavnicar
[email protected]Yum - We loved these!
Mrs Samad
[email protected]Amazingly scrumptious - these cakes were the perfect balance of flavors and textures.