For the final day of our look at inns across the country, a look at Victoria's Inn at Laurel Point and its shrimp and smoked salmon latkes.
Shrimp and smoked salmon latkes
Ingredients:
Batter:
- 2 eggs
- 160ml water
- 20ml soy sauce
- 35g pickled ginger, chopped,
- Salt/pepper
Filling:
- 250g Taiwan cabbage, julienned
- 200g of shrimp, chopped
- 200g smoked salmon, chopped
- 25g green onion, chopped
Sauce:
- 20ml mayonnaise
- 20ml Dijon mustard
- 80ml ketchup
- 10ml soy sauce
- 5ml lemon juice
- Salt/pepper
- 1/2tsp canola oil
Instructions:
- Beat eggs, add soy sauce and water, add flour slowly as you mix batter. Once well mixed, strain through fine mesh sieve then add ginger, set aside.
- Prepare filling ingredients, cvombine and set aside.
- Mix sauce ingredients well, set aside.
- Heat oil in nonstick pan over medium heat. Combine batter and filling
- Scoop batter mix into pan with an ice cream scoop or ladle
- Fry until golden brown – roughly four minutes per side. Serve with sauce
