Fishcake Cookies Recipe
If you remember that food is called a batter which is spoiled it must be a potato cake. But don’t get bored, how come the potatoes keep going. You can try fish cakes with fish fillets or fish cakes.
The cake is good to be made as a side dish especially in combination with soup. Just prepare the sauce as a dip to add to your appetite.
What really feels dilidah later is the taste of fried onions that are crushed rough and tumbar. These two elements bring out a savory taste. If you don’t want to get tired, buy fried onions, which are found in supermarkets.
Can’t wait to taste it? Okay, let’s go straight to the scene.
1 long bean sprouts finely sliced
1 large red diced small chili
1 tablespoon of chopped coriander leaves
1 pack (80 gram) ROYCO versatile spicy flavored delicacy
150 grams of coarse chopped shrimp
350 grams of snapper puree
2 tablespoons of sago flour
2 cloves of garlic
3 red onions
1/2 teaspoon ground pepper
1/2 teaspoon salt
1 teaspoon granulated sugar
The oil for frying
100 ml of lime juice
1 tablespoon of fish sauce / fish sauce
4 tablespoons of sugar
1/4 teaspoon salt
10 slices of red chili
8 chopped shallots
How to Make:
How to process:
Making a Dip:
Mix 2 tablespoons of ROYCO versatile spicy flour with 50 ml of water, stir well.
Make the dough:
Mix the crushed snapper with shrimp, sago flour, eggs and spices, stir well. Add the red chili, long beans and coriander leaves, stir well.
Mix lime juice with sugar, salt, stir until sugar has dissolved. Add shallots, cayenne pepper and fish sauce / fish sauce, stir well.
Make a Pallet:
1. Take one tablespoon of dough.
2. Round and then compress.
3. Dip the fritters and coat with the remaining flour and set aside.
4. Heat the cooking oil then fry the fritters until browned, remove from heat.
5. Serve the fritters while warm with the sauce.