Imported from YouTube

Pan-Fried Chicken and Shrimp Patties

Name: Pan-Fried Chicken and Shrimp Patties
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 400 g Boneless chicken thighs (Chicken breast may be used; thigh meat is more tender and flavorful. Rinse, pat dry, cut into small pieces, then mince with a knife—do not mince too finely.); 200 g Shrimp meat (Peel, devein, cut into small pieces, then mince with a knife—do not mince too finely.); 2 Shallots (Finely minced.); 0.33 tbsp Seasoning powder; 1 tbsp Fish sauce; 0.5 tbsp Soy sauce; 0.33 tbsp Sugar; 0.5 tbsp Ground black pepper (The subtitle specifies about 1/2 tbsp; the ingredient description lists 1/3 tbsp.); 0.33 tbsp Garlic powder (May be omitted if unavailable.); 1 tbsp Cornstarch (One heaping tablespoon.); 2 tbsp Cooking oil (Add to the mixture; use an additional thin layer to grease the pan. The additional amount is not specified.)

Recipe by Nấu ăn ngon Tv @nauanngontv · YouTube

Imported by Nhật Nguyễn on SeeMeCook

Chicken patties mixed with minced shrimp, seasoned with pepper and garlic powder, then pan-fried until golden, fragrant, tender, and juicy, with a pleasantly springy texture from the shrimp. Serve with rice, or wrap with vermicelli and vegetables and dip in sweet-and-sour fish sauce.

4 servings45 minSoutheast Asian

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Ingredients

400 g Boneless chicken thighs (Chicken breast may be used; thigh meat is more tender and flavorful. Rinse, pat dry, cut into small pieces, then mince with a knife—do not mince too finely.)
200 g Shrimp meat (Peel, devein, cut into small pieces, then mince with a knife—do not mince too finely.)
2 Shallots (Finely minced.)
0.33 tbsp Seasoning powder
1 tbsp Fish sauce
0.5 tbsp Soy sauce
0.33 tbsp Sugar
0.5 tbsp Ground black pepper (The subtitle specifies about 1/2 tbsp; the ingredient description lists 1/3 tbsp.)
0.33 tbsp Garlic powder (May be omitted if unavailable.)
1 tbsp Cornstarch (One heaping tablespoon.)
2 tbsp Cooking oil (Add to the mixture; use an additional thin layer to grease the pan. The additional amount is not specified.)

Steps

1
Rinse the chicken and pat it dry. Cut the meat into small pieces.
2
Cut the peeled and deveined shrimp into small pieces.
3
Mince the chicken and shrimp with a knife, leaving tiny pieces rather than mincing them into a paste or using a food processor.
4
Finely mince the shallots. Add them to the chicken and shrimp mixture.
5
Add the seasoning powder, fish sauce, soy sauce, sugar, ground pepper, garlic powder, cornstarch, and 2 tbsp cooking oil. Put on gloves and knead until thoroughly combined.
6
Firmly slap the meat mixture against the bowl about 20 times to make it more elastic and cohesive.
7
If time permits, chill the mixture for about 30 minutes; otherwise, you can fry it immediately.
8
Coat the flat bottom of a nonstick pan with a thin layer of cooking oil. Heat over low heat; do not use high heat, as the patties can burn easily.
9
Scoop the mixture directly into the pan in evenly sized portions. Flatten each portion with a spoon.
10
Pan-fry over low heat until the undersides are lightly browned, then flip each patty.
11
Continue pan-frying the other side until golden to your liking. Avoid frying them too dark so the patties do not become dry.
12
Remove the patties from the pan and serve hot. They can be served with rice and chili sauce, or wrapped with vermicelli, lettuce, and herbs and dipped in sweet-and-sour fish sauce.

Notes

The subtitle specifies about 1/2 tbsp ground pepper, while the ingredient list in the description states 1/3 tbsp; the subtitle amount has been followed. The optional sweet-and-sour dipping sauce is described as containing 1 tbsp fish sauce, 1 tbsp sugar, 1 tbsp vinegar, and 3 tbsp water, plus garlic and chili; the amounts of garlic and chili are not specified. If making the dipping sauce, the patties can be wrapped with vermicelli, lettuce, and herbs.