Culinary Art Kitchen 2009.June.
Ingredients (10 pieces)
| White fish | 180g ... Finely chopped with a knife, then ground in a mortar |
| Sake lees | 40g ... Soaked in soup to soften |
| Soup stock | 20ml |
| Curry powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Beaten egg | 1/2 egg |
| Perilla leaves | 8 leaves ... Roughly chopped |
| Peanuts | 2 tablespoons ... Roughly chopped |
| Oil for frying | As needed |
Garnish
| Perilla leaves | As needed |
Instructions
- Mix curry powder into the sake lees dissolved in the soup stock.
- Add the fish paste, sake lees mixture, salt, beaten egg, chopped perilla leaves, and peanuts. Mix thoroughly. With oiled hands, form into bite-sized balls.
- Deep fry at 160°C (320°F).
- Arrange on a plate and garnish with perilla leaves. Wrap the balls in perilla leaves to eat.