Deep-fried fish cake with nice bouncy texture
Video
Ingredients
- 4 oz tilapia
- 3 oz shrimp
- 1/2 tsp salt
- 1 Tbsp sake
- 2 tsp sugar
- 1 egg white
- 2 Tbsp Katakuriko (potato starch)
- oil (for deep-frying)
Instructions
- Cut the tilapia and shrimp into chunks. Place them in a food processor and blend until a smooth paste forms. Transfer the paste to a mortar, add salt, and grind for a few minutes until the mixture becomes very heavy and elastic. Add the sake, sugar, egg white, and starch, and mix until everything comes together.
- Divide the fish paste into 6 portions, roll each into a ball, then flatten to form patties. (Lightly oil your palms if the mixture is too sticky.) Let the patties rest in the fridge for 30 minutes.
- Heat oil over medium-low heat and deep-fry the patties for 2–3 minutes, or until golden brown.