Golden Chef Razor Clam Meat Patty

Name: Golden Chef Razor Clam Meat Patty
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 can Razor Clam; 600 g Skinless Chicken Leg; 500 g Biscuit Crumbs; 200 g Sotong Paste; 80 g Dried Cuttlefish; 50 g Carrot; 2 pieces Coriander Stalk; 2 Tbsp Oyster Sauce with Dried Scallop; 1 Egg; 1 Tbsp Potato Flour; 1/2 Tbsp Sesame Oil; 1/2 Tbsp Sugar; 1/2 Tbsp Chicken Concentrate Sauce; 1 tsp White Pepper

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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.