Fried Dace Fish Ball Patties 香煎鯪魚餅
These Fried Dace Fish Ball Patties 香煎鯪魚餅 are a delicious seafood treat originally from Shunde 順德 and now a local HK favorite, though usually served up in the form of steamed or deep fried balls.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb dace fish paste 鯪魚滑, 450g
- 20 small dried shrimps 蝦乾
- 1 dried tangerine peel also known as chen pi 陳皮
- 1 bunch cilantro
- 2 stalks spring onion
- 3/4 tsp salt
- 1/4 tsp ground white pepper
- 2 tbsp fermented clam sauce 蜆蚧
Instructions
- 1
Soak the dried tangerine peel in hot water to cover. When soft, remove and carefully use small knife to scrape off the white pith and then mince.
- 2
Mince the dried shrimps.
- 3
Wash and dry the cilantro then chop finely. Wash and dry the spring onions, chop finely.
- 4
Add shrimp, chen pi, cilantro, spring onions, salt and pepper to the fish paste and mix thoroughly in a large wide bowl.
- 5
Scrape up a handful of the paste and throw with force back into the bowl. Repeat 20-30 times until texture changes and paste is shiny.
- 6
Wet hands slightly to prevent sticking. Separate paste into eight equal size balls, then press down lightly on each one until a patty is formed.
- 7
Heat large frying pan, add 2-3 tbsp oil and add in the patties. Fry for 2-3 mins or until golden brown. Flip and repeat, adding more oil if necessary.
- 8
Arrange on serving plate, garnish with cilantro leaves and serve with dipping saucer of fermented clam sauce.