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Shrimp and Vegetable Cakes

Forget the Chinese takeout! You'll have fun making this colorful, crunchy and delicious version of an Asian classic at home in just 30 minutes. —Sherri Melotik, Oak Creek, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 can (14 ounces) chop suey vegetables, drained
  • 1/2 pound peeled and deveined cooked small shrimp, coarsely chopped
  • 4 green onions, thinly sliced
  • 4 large eggs, beaten
  • 2 tablespoons canola oil
  • GREEN PEA SAUCE:
  • 2 tablespoons cornstarch
  • 1 teaspoon chicken bouillon granules
  • 2 cups cold water
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1/2 cup frozen peas, thawed

Directions

  • In a large bowl, combine the chop suey vegetables, shrimp and green onions. Stir in eggs. In a large nonstick skillet, heat 1 teaspoon oil. Drop vegetable mixture by 1/4 cupfuls into skillet. Cook in batches until browned on both sides, using remaining oil as needed.
  • In a small saucepan, combine cornstarch and bouillon. Gradually stir in water and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas; heat through. Serve with egg foo yong.
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