Shredded River Prawn and Carrot Cake
by Scarlett WH
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Boil water in a boiling pot, add a little salt, and blanch the shredded radish;
2. The blanched radish shreds are squeezed out of the water;
3. Put shredded radish into a bowl, add small river prawns, then add chopped green onion and ginger and appropriate amount of flour;
4. Add an egg, then add salt and pepper and other seasonings;
5. Mix them evenly;
6. Put the prepared fillings into the mold;
7. Boil the oil to 60 or 70% hot, add it and fry it until golden;
8. Served with a small plate of salt and pepper seasoning.
Tips:1. Some people don't like the taste of white radish, so blanch the water in advance. After blanching, the white radish must be squeezed out of the water;
2. Put the shredded radish and river prawns in a bowl, add a little flour to shape the shredded radish cake; add eggs and other seasonings to mix the filling;
3. I use Hubei's noodle mold to fry until the shape is finalized. You can find a mold that is conducive to the finalization at will.
