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| Pan-fried Shrimp Cakes with Corn and Potatoes |
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| Pan-fried Shrimp Cakes with Corn and Potatoes |
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Ingredients
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| Del Monte Whole Kernel Corn 100g, Del Monte Whole New Potatoes 100g, Shrimp 200g, Cornstarch 3tbsp |
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Marinade
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Kikkoman Soy Sauce 1tbsp, Salt 1tsp, Sugar 1/2 tsp, Pepper a pinch
Sauce: Del Monte Thai Sweet Chili Sauce
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Del Monte Thai Sweet Chili Sauce
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Steps
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Wash shrimp and wipe dry, mesh with knife back. Add marinade and stir the mixture in clockwise until paste. |
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Add corn and chopped potatoes, toss with (1) and put into fridge for 15 mins. |
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Use spoon to form (2) into oval patties, dust a thin layer of cornstarch on both side. |
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Heat up 2 tbsp oil, pan-fry the shrimp cake over medium heat until browned. Serve with Del Monte Thai Sweet Chili Sauce. |
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Nutrition
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| This is a simple and healthy finger food for children. Meanwhile, adding diced carrots can help increase children’s vegetable intake. |
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