Japanese Cooking For THe American Table/Susan Fuller Slack 1996

Kamaboko Fritters (Kamaboko No Age')
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 ounces kamaboko, thinly sliced and cut into 1/4-inch strips, or surimi crab or lobster, or 20 raw large shrimp, peeled and each cut into 4 pieces 1 medium-size onion, quartered and thinly sliced 1/2 medium-size carrot, thinly sliced diagonally and cut into 1-inch matchstick strips
1 small red or green bell pepper, cut into 1-inch julienne strips 1 large egg 1 cup sparkling water or tap water
1 cup cake flour 1/2 teaspoon baking powder 1/2 teaspoon salt
6 cups peanut oil or vegetable oil soy sauce



1 In a medium-size bowl, combine kamaboko, onion, carrot and bell pepper. In an other medium-size bowl, use chopsticks to slightly beat egg. Stir in water, flour, baking powder and salt until just blended, then stir in fish mixture.
2 In a wok or heavy shallow saucepan, heat oil to 360F (180C). Fry tablespoons of batter, turning occasionally, 3 to 4 minutes or until crispy and golden brown. Drain on wire rack. Serve with soy sauce.

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