Wednesday, May 20, 2015

=Recipe= shrimp cutlet with Carrot and Water Chestnut

Throwing away pulp from juicer is something very common, but somehow with the new technology of the slow juicer, you have a choice either to reuse or to throw. This is because when you first squeeze the fruits or vegetables, the juicer will retain some moist in the pulp, so that we can cook it or eat it.

However, if you are not interested to keep it, you can put it back into the juicer for a second time, then you get the “fully squeezed” pulp to throw away.



So the menu today is Carrot and Water Chestnut juice, then turn into shrimp cutlet. Carrot and Water Chestnut juice is sweet cooling drink, while the shrimp cutlet is salty sweet.

Ingredient for shrimp cutlet:

Carrot and Water Chestnut pulp
minced shrimp
minced Shitake mushroom








Carrot and Water Chestnut are commonly used to make dumplings or cook with minced pork to enhance the texture in Chinese cooking.I am using the Coway juicepresso to squeeze the juice, and you can see for yourself the texture of the pulp is still very moist.



Mix well the pulp, minced shrimp and Shitake mushroom, the best ratio is pulp 3, minced shrimp 4 and Shitake mushroom 3.



Add in soya sauce and white pepper to enhance the flavor.no needs flour or seasoning , the minced shrimp is sticky enough to form a patty.



"Massage" into hand to shape a patty and pan fried with medium heat.



Here you are the delicious cutlet.

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