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Fried Fishcakes with Prawn & Edamame
Introduce
Chef :
Hiroko ListonFried Fishcakes with Prawn & Edamame
When I was young and still living in Japan, I was very fond of this deep-fried Fishcake that was called ‘Ebi-yose Fry’, a frozen food product by well-known company ‘Ajinomoto’. The only way to eat it now where I live is making it by myself. If you can make ‘Surimi’ (Fish Paste), it’s easy to make.
Ingredient
Food ration :
2 to 4 servings
1/4 teaspoon
Salt
2 tablespoons
Sake (Rice Wine)
1 teaspoon
Sugar
1-2 tablespoons
Potato Starch Flour OR Corn Starch Flour
1/2 cup
Prawns *cooked Prawns are OK
1/4 cup
Edamame Beans *OR Peas
Cooking instructions
* Step 1
Remove bones and skin from Fish Fillets and cut into small pieces. Place in a food processor, add Egg White, Salt, White Pepper, Sake and Sugar, and process until smooth. Add Potato Starch OR Corn Starch Flour to firm up as required.
* Step 2
Cut Prawns into the size of Edamame Bean, add to the paste. Add Edamame Beans as well, and combine well. Form into small rounds.
* Step 3
Coat with Breadcrumbs and fry in medium hot oil about 170℃ for 5 minutes or until golden brown.
Note: if there is a photo you can click to enlarge it
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