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
White Pepper
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

  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.
  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.
  3. Coat with Breadcrumbs and fry in medium hot oil about 170℃ for 5 minutes or until golden brown.