|
Clam Cakes:
3 eggs, beaten
4 teaspoons soy sauce
1/3 cup dry bread crumbs
1 tablespoon cornstarch
1/4 teaspoon white pepper
2 cans (6 ounces each) minced clams, rinsed and
drained
1/4 pound fresh bean sprouts
2 tablespoons minced green onions and tops
2 tablespoons vegetable oil, divided
Lemon Sauce:
1/4 cup sugar
1/4 cup water
2 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon lemon peel
1 tablespoon lemon juice
Clam Cakes:
Combine eggs, soy sauce, bread crumbs, cornstarch
and pepper in small bowl. Stir in clams, bean
sprouts and green onions. Heat 1 tablespoon oil in
hot large skillet over medium-high heat. Drop 1
tablespoonful clam mixture at a time into skillet,
making 6 or 7 cakes. Cook 2 minutes, or until tops
of cakes are firm. Turn cakes over; cook 2 minutes
longer, or until golden. Remove to serving platter;
keep warm. Repeat with remaining oil and clam
mixture. Serve with warm lemon sauce.
Lemon Sauce:
Combine all ingredients in small saucepan; bring to
boil. Cook, stirring constantly, for 1 minute.
Yield: 4 servings
Return to Main Menu |
