Golden Chef Razor Clam Meat Patty
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Golden Chef Razor Clam Meat Patty

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Level

easy

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Cooking

40 min

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Preparation

15 min

Ingredients

Servings

6
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
12 tbsp
Sugar
12 tbsp
Chicken Concentrate Sauce
12 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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