Serves 10
Food | Recipes
Seafood-almond balls
Recipe by Chef Eddie Leong, Shanghai Chic restaurant, Ibn Battuta Gate Hotel, Dubai
- By Chef Eddie Leong for Friday magazine
- Published:
- Cuisine
- Asian
- Dish
- Starters
- Viewer rating
- Image Credit: Dennis B Mallari/GNM
Prep time:
Cook time:
Total time:
Ingredients
- 700g : kingfish fillet
- 700g : calamari, cleaned
- 40g : chicken bouillon, crumbled
- 40g : vegetable shortening
- 50g : potato flour
- 120g : almond flakes
- pineapple, cubed to serve
- mango salsa, to serve
- salt and white pepper
Preparation
1. Blend kingfish and calamari in a food processor, adding a few ice cubes until finely minced. Spoon seafood into a mixing bowl. Season with salt, pepper and chicken bouillon.
2. Put mixture back into the food processor and add vegetable shortening. Mix for 10 minutes. Add potato flour and mix for another minute. Let sit for 30 minutes.
3. Divide mixture into lime-size balls and coat with almond flakes, pressing gently to ensure they stick to the ball.
4. Deep-fry in batches in medium-hot oil until golden brown. Using a slotted spoon, remove balls from oil and place on kitchen towel.
5. Place pineapple cubes on a platter, top each with a seafood-almond ball and add mango salsa on top. Garnish with shiso cress if desired. Serve immediately.
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