Kimchi Shrimp Cakes

Method6 steps · about 35 min

1. 1

   Step 1: Squeeze kimchee to remove its juice and moisture, chop finely, reserve about 1 cup.

   Uses 1/3 lb sour kimchi

2. 2

   Step 2: Wrap tofu with a cotton cloth tightly and squeeze out to remove as much water as possible.

   Uses 8 oz firm tofu (drained)

3. 3

   Step 3: In a mixing bowl combine kimchee, shrimps, and tofu. Add chives, eggs (2 large), panko crumbs (1/2 cup), sesame oil (1 tsp), sesame seeds (1 tsp) and season with salt and pepper. With your hand, massage them around to mix so the tofu will get mashed and everything gets incorporated. The mixture should feel wet and sticky.

   Uses 1/3 lb sour kimchi · 8 (21-25 counts size) large frozen shrimps (thawed and chopped) · 8 oz firm tofu (drained) · 1/4 cup chives or green onion (finely chopped) · 2 large eggs · 1/2 cup panko crumbs · 1 tsp sesame oil · 1 tsp sesame seeds

4. 4

   Step 4: Heat about 1 Tbsp of oil in the skillet over medium heat. Scoop a spoonful of kimchee shrimp mixture on the skillet and gently press down to flatten a little bit. Saute for 3-4 minutes on each side until nice and brown.

   Uses about 1 tbsp cooking oil initially · prepared kimchi-shrimp-tofu cake mixture

5. 5

   Step 5: Adjust heat so they won't burn. Drizzle more oil in the skillet if needed.

   Uses more cooking oil if needed

6. 6

   Step 6: Serve hot with some rice or eat as it is.