SHIWAN-STYLED FRIED FISHBALLS
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SHIWAN-STYLED FRIED FISHBALLS
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4people
Servings
4people
Ingredients/配料
Servings: people
Units:
Ingredients/配料
Servings: people
Units:
Preparation/方法
  1. Rinse eggs under running water; Dry them with kitchen paper; Break them over a mixing bowl; Whisk the egg solution with a flat whisk.
  2. Put fish paste in a big mixing bowl; Add seasonings; Stir it clockwise until sticky (about 10 minutes); Gradually stir in the egg solution clockwise; Stir it clockwise for 20 minutes; Cover the bowl with cling film wrap; Chill it in the fridge for 1 hour; Take the bowl out of the fridge; Discard the cling film wrap; Stir it clockwise again for 1 minute.
  3. Pour 4 cups of oil into a tempura pan; Bring it to the boil over a high heat.
  4. Pour the remaining oil into a small bowl.
  5. Dip a metal soup spoon into the oil in the small bowl, and then spoon the fish mixture over the boiling oil carefully; Deep-fry 2 to 3 fishballs, at a time, over a high heat till it is golden-brown and floating; Set the cooked fishball on the special rack with a wire skimmer to drain (repeat this step till the fish mixture is used up).
  6. Arrange the fishballs on kitchen paper and gently pat-dry them with another piece of kitchen paper; Arrange them on a serving plate; Ready to serve.
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