Name: Shrimp Patties with Sesame Snow Peas
Total time: 35 min
Yield: Serves 2–4
Ingredients: ¼ teaspoon baking soda; 1 clove garlic; ½ teaspoon cream of tartar; 1 teaspoon water; 1 (8-ounce) can water chestnuts; 1½ pounds raw shrimp; 1 tablespoon fresh cilantro leaves; ¼ teaspoon crushed red pepper flakes; ½ teaspoon toasted sesame oil; 2 teaspoons ghee; 1 pound snow peas; ¼ cup water; 3–4 teaspoons coconut oil; 1 scallion; 1 teaspoon sesame seeds; 1-inch piece fresh ginger; 1 tablespoon dried chives; ¼ cup coconut aminos; ½ teaspoon salt; ¼ cup unseasoned rice vinegar

Preparation info

Serves
2–4

Difficulty
Medium
Ready in
35 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

When I was a kid, there was nothing I wanted more at the Chinese restaurant than the pupu platter. First, there was the name. Hilarious! Second, there was the tiny hibachi grill in the center of the platter. Third: shrimp toast. Oh, shrimp toast! It was greasy, crispy, salty, and squishy. It was also the ultimate American-Chinese appetizer of the 1960s, when white bread collided with chestnuts to create delights of questionable Polynesian origin at tiki parties all over suburbia. This recip