Ingredient:
200g of white fish,
200g of shrimp,
1 cup of starch,
1/2 cup of flour,
1 piece of egg white,
80 grams of onions,
40 grams of carrots,
20 grams of green onions and peppers,
10 sheets of perilla leaves,
1 piece of cheongyang pepper,
1 ton of ginger,
1 teaspoon of salt,
a little bit of ground pepper
To prepare:
Cut vegetables into appropriate sizes.
Cut seafood into bite-sized pieces.
| Cooking Method |  |
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Add |
| 1) Put all the ingredients except starch and flour in a cooking container and grind them with turbo. Clean it up with a special spatula in the middle. | Close | 10 times | 0°C | 0 |  |
| 2) Add starch and flour and knead until it is sticky. | Close | 1 minutes | 0°C | 0 |  |
Set :
Grease the pan with plenty of oil and preheat to 160 degrees, then scoop out the dough and fry until golden brown
TIP :
When frying fish cakes, use regular soybean oil rather than olive oil.