Shrimps, Crab And Vegetables Cake

In the process of cleaning up and starting fresh every day, I always include cooking as a part of it. Morning is a good time to think about what meals I should prepare for my day. Everything from the kitchen and the recipes should always be simple, fresh, and clean. Food is one of the things that arouse our minds, and whatever we choose to eat will affect both our minds and bodies greatly. For those who do not like to eat meat but are not totally vegetarian, this recipe will have that balance.
Ingredients:
1 pound shrimp, peeled, deveined
2 cup of imitation crab
1 cup of fresh or frozen corn
1 cup young soybeans
1 carrot, chopped
1/4 cup white onions, chopped
3 green onions, chopped
1 egg
1 Tbs cornstarch
1/2 tsp baking soda
2 garlic, minced
1 tsp salt
1 tsp sugar
1 tbs soy sauce
1 tsp black pepper
1 cup panko bread crumbs (optional)

Oil for pan frying

Directions:
Place garlic, onions, carrot, young soybeans in a food processor and pulse a few times.

Add shrimp and crab into the vegetable mixture and pulse a few times do not overmix the mixture.

Pour into a mixing bowl and add the rest of the ingredients. Mix well.

 Form the shrimp cake into 10 to 12 round patties, about 4 inches in diameter. Roll cake in bread crumbs , if frying. Refrigerate until ready to cook.

There are two ways to finish this recipe:
1- In a nonstick cooking pan over medium heat, add oil. Carefully, place the cake into the hot oil and fry each side for 3 minutes or until golden brown.

Remove from frying pan and place on paper towel to absorb the oil.

2- Place cake into a baking dish and steam over high heat in a double steamer.

Serve with dipping sauce.
Simple dipping sauce can be made by combining 1 tsp minced garlic, chilies, 2 tbs each of sugar, water, 1/4 tsp salt and 4 tbs vinegar. Bring this mixture to a boil and let simmer for 5 minutes. This dipping sauce is popular in the Asian cuisine. Double or triple sauce and refrigerate for months.