Fishcake tempura

Yield: 18 Servings

Measure Ingredient
¾ cup Flour
½ teaspoon Salt
2 teaspoons Sugar
¼ teaspoon MSG
¼ cup Water
1 Egg
½ cup Fishcake; minced
¼ cup Green onion; minced
Oil for frying

Combine dry ingredients. In a bowl combine egg and water; beat until foamy. Mix egg into dry ingredients, stirring only to moisten. Add fishcake and green onions.

Drop by teaspoonfuls into hot oil. Fry 1 minute or until light brown.

Makes 1-½ dozen patties.

From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, .

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