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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Fish Cakes Wrapped with Salted Egg and Century Egg Serves 5 people
Fish cake 400 gr Minced pork 300 gr Ground pork 100 gr Century egg 4 pieces Salted egg yolk 6 pieces Breading flour 150 gr Green onions 100 gr (chopped) Red onion 2 tablespoons (minced) Oyster sauce 2 tablespoons Ground pepper/ seasoning powder a little
How to Choose Fresh and Good Pork
- You should choose fresh pork pieces that have a light pink or light red color, with the fat being slightly ivory white. Avoid choosing pieces with unusual, pale colors or too dark.
- When pressing the meat with your hand, if you feel the meat is elastic and does not leave a dent, then it is fresh.
- To save preparation time, when buying meat, you should ask the seller to grind the meat for you. Or you can also buy it and grind it at home using a meat grinder!
How to prepare Fish Cake Wrapped in Salted Egg and Fish Cake Wrapped in Preserved Egg
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Making Fish Cake
First, add 300g of fish paste and 100g of minced pork into the fish cake bowl. Next, add chopped green onions, minced shallots, 2 teaspoons of seasoning, 2 teaspoons of ground pepper, and 2 tablespoons of oyster sauce.
Then, mix all the ingredients well and knead the fish cake for 15 – 20 minutes, or until it feels heavy, and the fish cake sticks to spoon, no longer falling apart is the goal!
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Shaping and rolling fish cakes
Before shaping the fish cake, you should apply a little cooking oil to your hands to prevent sticking.
Take a piece of fish cake (about 60 – 65g) in your hand and flatten it. Then, place the salted egg yolk in the center, pinch the edges, and skillfully roll it back into a ball so that the fish cake surrounds the salted egg yolk. Continue with the remaining eggs.
Note: For century eggs, you should take a larger amount of fish cake (about 100g) to ensure the fish cake wraps evenly around the egg. -
Frying fish cakes
First, pour the batter into a bowl and roll each fish cake in it so that the batter coats the fish cake evenly. After rolling in the batter, let the fish cakes rest for about 5 – 10 minutes so that the batter adheres well to the fish cakes.
Next, add oil to a pan and heat it until the oil is very hot (when you stick chopsticks in, the oil should bubble) then add each fish cake and fry over medium heat.
When the fish cakes turn golden, remove them onto a plate lined with paper towels to drain off excess oil, and you are done.
Note: You should fry the fish cakes in enough oil to ensure they are crispy and golden brown! -
Final Product
The dish of salted egg fish cake and century egg fish cake has a beautiful golden color.
When you bite into it, you will feel the crispy outer layer, the chewy fish cake, and inside is the salty and rich salted egg or the distinct fatty texture of the century egg.
Enjoy the fish cake with a bit of lettuce, cucumber, or pickled vegetables, dipping it with chili sauce or ketchup for an amazing taste!
See more:
So the dish fish cakes wrapped in salted egg and fish cakes wrapped in fermented egg is complete. Hopefully, the recipe shared above will help you easily make this dish. Tastetutorial.com wishes you success!
