Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!
Ingredients
Fish Cake:
650g Dory Fillet or any white fish fillet, thawed
200g Frozen Squid, thawed, chopped
1pc Egg White
3g 1/2 tsp Salt
15g 1 tbsp White Sugar
50g 1/2 cup Cornstarch
50g 3 tbsp Dehydrated Potato Granules
50g 1/2 cup All Purpose Flour
30g Spring Onion, chopped
5g 1 tsp MSG
100g Plain Crisscut fries, fried, chopped
Stock:
1L 4 cups Water
15g 1 tbsp Curry Powder
30g 2 tbsp Yellow Curry Paste
400ml 1-2/3 cups Coconut Cream
30g 2 tbsp Peanut Butter
1/2 cube Fish Bouillon Cubes
5g 1 tsp Chili Peppers
Preparation
In a food processor, combine everything until smooth. Chill for 30 mins.
Combine ingredients for the stock. Let it boil, and simmer.
Prepare a cup of water and 1 measuring tablespoon. Or using your hand to squeeze in the fish paste to form into balls.
Cooking: Dip the table spoon in water then scoop out some fish cake batter. Drop it in simmering stock. Let it cook for a minute or two or until it floats. Repeat the procedure by dipping the spoon in water before scooping some fishcake.
Serve 5 pcs. in a cup with a ladle of stock.
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