This is an awfully delicious dish, especially when eaten hot. Yummy!
Ingredients (by Chef Yong)
260 gm sotong paste (use cuttlefish if possible)
120 gm shrimp meat
50 gm winter bamboo shoot, diced or water chestnut diced
2 stalks spring onions
1 pc red chilli, finely chopped
2 sprigs coriander leave, chopped
1 tbsp fish sauce
½ tsp pepper
Flour for dusting
2 nos of egg, beaten
Japanese breadcrumbs for coating
Oil for deep frying
2 tbsp fish sauce
1 tbsp lime juice
30 ml water
1 tbsp sugar
1. Mix sotong and shrimp meat together with bamboo shoots/water chestnut, spring onions, red chilli and coriander leaves. Season with fish sauce and pepper. Divide into 8 portion and shape into individual patties.
2. Dust patties with flour, dip in beaten eggs and coat with breadcrumbs. Deep frying in preheated oil till golden brown.
3. Combine sauce ingredients. Serve patties with sauce and garnishes.
* If using squid, the patties texture will be very soft. Cuttlefish (Mak Tao pronounced in Teochew) has a tougher texture which is better for this dish.