
Golden Chef Razor Clam Meat Patty
Level
easy
Cooking
40 min
Preparation
15 min
Ingredients
Servings
Razor Clam drained, washed and diced | 1 can |
Skinless Chicken Leg minced | 600 g |
Biscuit Crumbs plain | 500 g |
Sotong Paste | 200 g |
Dried Cuttlefish small sized | 80 g |
Carrot peeled and cut into small dices | 50 g |
Coriander Stalk washed and cut into small pieces | 2 pieces |
Chicken Marinade | |
Oyster Sauce with Dried Scallop | 2 tbsp |
Egg | 1 |
Potato Flour | 1 tbsp |
Sesame Oil | 1⁄2 tbsp |
Sugar | 1⁄2 tbsp |
Chicken Concentrate Sauce | 1⁄2 tbsp |
White Pepper powder | 1 tsp |
How to cook
Prepare the cuttlefish
- Soak the dried cuttlefish in hot water for 20 minutes until soft.
- Drain, clean and discard the outer skin before cutting it into small dices.
Prepare the chicken mixture
- In a mixing bowl, mix the minced chicken meat, oyster sauce with dried scallop, sesame oil, sugar, chicken concentrate sauce, white pepper, egg and potato flour evenly.
- Mash the mixture with your hands until well mixed.
- Chill the chicken mixture for 1 hour.
Start cooking
- Remove the chicken mixture from the fridge.
- Mix in the razor clam, sotong paste, cuttlefish, carrot and coriander.
- Split the paste into about 70g portions.
- Compress each portion with your palm to form a 0.5cm thickness round patty shape.
- Coat the patty with biscuit crumbs.
- Heat up oil in a pan over medium-high heat, and fry the patties till golden brown and crispy.
- Drain the excess oil and plate them.
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