Shredded River Prawn and Carrot Cake

Name: Shredded River Prawn and Carrot Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Small river prawns; 1 piece White radish; 100g Flour; 1 piece egg; Some ginger; Some Chopped shallots; 1 tsp pepper; Some Oil salt

by Scarlett WH

5.0 (1)

Favorite

2

Difficulty

Normal

Time

20m

Serving

2

Ingredients

Shredded River Prawn and Carrot Cake

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.