Recipe for...Shrimp and Chili Ginger Cakes


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Shrimp and Chili Ginger Cakes This recipe is rated : 0 Recipe Ingredients Preparation - 15 minutes, cooking time - 10 minutes 2 thick slices white bread 1/2 lb peeled raw shrimp 1 green chili, chopped 1 inch fresh ginger root, chopped 4 garlic cloves, chopped 1 tbsp chopped cilantro 1 tsp salt 1 egg Vegetable oil Baby lettuce leaves, to serve Cooking Procedures Place the bread in a bowl, cover with water, soak for 10 seconds, then squeeze out the excess water. Place the drained bread in a food processor with the shrimp, chili, ginger, garlic, cilantro, salt, and egg. Pulse until well blended. Heat the oil and shollow-fry spoonfuls of the mixture for 3 minutes on each side until puffed and golden brown. Drain on paper towels and serve warm on a bed of baby lettuce leaves.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: E. G. Witter. 177 SUBSTITUTES CONSERVATION RECIPES I SUBSTITUTES BUTTER AND FATS Household Science Department, Berkeley Schools. Bertha C. Prentiss, Supervisor. REFERENCES J Fats and Their Economical Use in the Home. Bulletin No. 469, United States Department of Agriculture, Washington, D. C. 5 cents. Conservation of Fats, by Herman T. Vulte. Published by the American Home Economics Association, Room 1010, 19 W. 44th St., New York. 10 cents. SUBSTITUTE VEGETABLE FATS Crisc
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