Daikon And Prawn Patties
Saturday - December 2, 2017 11:12 am ,
Category : RECIPES
Ingredient:
110g daikon
100g katakuri ko starch
5-6cm leek (the white part)
5g dried prawns (re-hydrated)
pinch of salt
3 chopped spring onions
2 tbsp tsuyu
1 tbsp sesame oil
1 mild chilli pepper
Method:
Slice the leek vertically and remove the core. Chop the outer part finely, then rinse in water and drain well.
Remove the skin from the daikon and grate into small pieces. A 4cm chunk of daikon should be enough to grate all you need.
Add the prawns and spring onion to a bowl. Add 50g of the katakuri ko starch to the bowl, then the grated daikon. You want to add enough katakuri ko starch that it all sticks together and has a medium firm texture, so you can keep adding more until it reaches that texture. Divide the mixture into 4 and form into patties.
Warm vegetable oil in a frying pan over a medium heat. Add the patties and cover with a lid. Once the bottom of the patties is nicely browned, flip them over and cook on the other side, replacing the lid. When browned on both sides, remove from the pan and place to one side.
Add the tsuyu, sesame oil and two tbsp of water to the frying pan. Depending on the concentration of the tsuyu, you will also need to adjust the amount of water used. This recipe is written with x3 concentration tsuyu in mind. Simmer over a high heat.
Serve the patties on the shredded leek, top with the tsuyu sauce from the frying pan and sprinkle with the chilli pepper.
110g daikon
100g katakuri ko starch
5-6cm leek (the white part)
5g dried prawns (re-hydrated)
pinch of salt
3 chopped spring onions
2 tbsp tsuyu
1 tbsp sesame oil
1 mild chilli pepper
Method:
Slice the leek vertically and remove the core. Chop the outer part finely, then rinse in water and drain well.
Remove the skin from the daikon and grate into small pieces. A 4cm chunk of daikon should be enough to grate all you need.
Add the prawns and spring onion to a bowl. Add 50g of the katakuri ko starch to the bowl, then the grated daikon. You want to add enough katakuri ko starch that it all sticks together and has a medium firm texture, so you can keep adding more until it reaches that texture. Divide the mixture into 4 and form into patties.
Warm vegetable oil in a frying pan over a medium heat. Add the patties and cover with a lid. Once the bottom of the patties is nicely browned, flip them over and cook on the other side, replacing the lid. When browned on both sides, remove from the pan and place to one side.
Add the tsuyu, sesame oil and two tbsp of water to the frying pan. Depending on the concentration of the tsuyu, you will also need to adjust the amount of water used. This recipe is written with x3 concentration tsuyu in mind. Simmer over a high heat.
Serve the patties on the shredded leek, top with the tsuyu sauce from the frying pan and sprinkle with the chilli pepper.
