Seafood Stir-Fry with Mashed Potato Pancakes
"With delicate hands, shaping into uniform jade hues,Fried in azure oil, emerging tenderly golden.In the night, the lightness of spring slumber is known,Pressing lightly, beauties entwine their arms in gold."—Su Shi (Song Dynasty)
Servings 4
Equipment
- Normal Kitchenware
bahan-bahan
Main Ingredients
- 120 g Kentang Tumbuk
- 100 g Shrimp
- 100 g Scallops
- 100 g Peas
- 50 g each of green and red bell peppers
- Eggs
Additional Ingredients
- Minced garlic chili sauce
- Tomato ketchup
- garam
- Cornstarch
Arahan
- Mix mashed potatoes with eggs and cornstarch to form potato cakes. Steam until cooked and set aside.
- Blanch shrimp, scallops, and peas. In a pan, heat some oil, add minced garlic chili sauce and tomato ketchup, stir-fry until fragrant. Season with salt. Add green and red bell peppers, shrimp, scallops, and peas, stir-fry and transfer to a serving plate.
- Serve with the potato cakes.