How to make it
6 steps. Take it one step at a time.
Place the cold white fish chunks, cleaned squid/shrimp, garlic, egg white
Place the cold white fish chunks, cleaned squid/shrimp, garlic, egg white, sugar, salt, and mirin into a food processor.
Process until the mixture becomes a smooth, sticky paste
Process until the mixture becomes a smooth, sticky paste. Add the potato starch and process again until fully incorporated.
Transfer the paste
Transfer the paste to a bowl and fold in the finely chopped onion and carrot by hand.
Heat the cooking oil
Heat the cooking oil in a deep pan to 340°F (171°C).
Spread a portion of the paste
Spread a portion of the paste onto a greased spatula or flat surface and slide it carefully into the hot oil. Shape into rectangles or rolls.
Fry for 2-3 minutes
Fry for 2-3 minutes on each side until golden brown and puffed up. Remove and drain on paper towels.
3 min
A little kitchen wisdom
Ensure the fish is very cold before blending to achieve the best texture. You can shape these into sheets, cylinders, or balls.
