Korean Fish Cake (Eomuk)

Instructions

1. Cut and prep the fish, squid and shrimp and pat dry with paper towels. 

2. Cut the fish and squid into chunks and add to a food processor. Add the shrimp, onion, garlic, egg white, flour, potato starch, salt, pepper, and sugar into the food processor.  Blend for 2-3 minutes, or until the mixture turns into a paste, stopping and scraping the sides halfway. Transfer to a bowl. 

3. Heat oil on high heat in a wok or large pan until it bubbles, then reduce heat to medium. 

4. Use a mini cookie /  ice cream scoop or  a spoon to scoop up the mixture and carefully drop into the hot oil. To make cycling shapes, flatten some of the paste onto an oiled spatula and roll up from one side to the other using a butter knife and drop into the hot oil. 

5. Working in batches, fry the fish cakes for 4-6 minutes or until golden brown. Transfer to plate lined with a paper towel to remove excess oil.