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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well. | 2. Heat the butter and oil in a large skillet. | 3. For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly. | 4. Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total. | 5. Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, garnished with cilantro leaves, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn kernel	2	cups		369.42	72.9534	10.2084	4.0044
egg	3		beaten	214.5	1.08	18.84	14.265
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
whipping cream	2	tablespoons		87.6	0.888	0.6509999999999999	9.273
shrimp	1/2	cup	cooked chopped	-	-	-	-
celery	1/4	cup	diced	4.04	0.7499	0.1742	0.0429
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
cilantro leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt	1	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.