CookPal AI
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Fried Fish Cake with Lily Bulb and Sakura Shrimp

Coût $8, économiser $5

Source: Recommended by CookPal

  • 15 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Main Ingredients

    • 150g firm tofu
    • 1 lily bulb (70g)
    • 2 shiso leaves
    • 1 fish cake (60g)
    • 2 tbsp dried sakura shrimp
    • 2 tbsp ponzu sauce
    • Enough salad oil for frying

  • Seasonings

    • 2 tbsp potato starch
    • 🧂 1/3 tsp salt
    • 1/2 tsp grated ginger

ÉTAPES

1

Wrap tofu in kitchen paper, place in a microwave-safe container, and heat at 600W for 1.5 minutes to remove excess water.

2

Separate lily bulb petals in water, clean off dirt, and cut larger pieces in half.

3

Remove stems from shiso leaves and slice them thinly.

4

In a bowl, mix fish cake and tofu, then add seasonings (potato starch, salt, ginger) and mix well. Add lily bulb, shiso leaves, and sakura shrimp, and shape into small rounds.

5

Heat salad oil in a pot to 170°C (3cm depth) and fry the rounds until golden brown.

6

Serve on a plate with ponzu sauce on the side.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 15g
    Protéines
  • 20g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh lily bulbs for the best texture and flavor.Adjust the amount of ponzu sauce to your taste preference.Prepare the mixture ahead of time and fry just before serving for optimal freshness.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.