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.
2 to 4 Servings
200g White Fish Fillets *soft fish recommended, e.g. Cod, Blue Grenadier (Hoki), etc.
1/2 Egg White *optional
1/4 teaspoon Salt
2 tablespoons Sake (Rice Wine)
1 teaspoon Sugar
1 to 2 tablespoons Potato Starch Flour OR Corn Starch Flour
1/2 cup Prawns *cooked Prawns are OK
1/4 cup Edamame Beans *OR Peas
- 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.
- Cut Prawns into the size of Edamame Bean, add to the paste. Add Edamame Beans as well, and combine well. Form into small rounds.
- Coat with Breadcrumbs and fry in medium hot oil about 170℃ for 5 minutes or until golden brown.