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
Sauce:
2 tbsp fish sauce
1 tbsp lime juice
30 ml water
1 tbsp sugar
Garnishes:
Lettuce leaves
Cucumber slices
Method
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.
8 comments:
Hi leelee, yr seafood patties look sooo delicious. is it posible to share yr recipe..tq in advances..rgds fila.
Sure, will post the recipe up shortly.
Hi Leelee, thanks for sharing. Your seasfood patties look very yummy.
jc
Lee Lee,
Cuttlefish = brown sotong?
TIA
Poh Lin
No, not brown sotong. It broader than the normal white sotong, meat is harder also. In Chinese it's call 墨鱼.
hi
hi, can post a recipe on eggs being used as a binding agent
Hi anonymous, what are you exactly looking for? What kind of recipe?
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