Golden Chef Razor Clam Meat Patty

Serving 6 pax
Preparation Time 15 mins
Skill Easy

1 can Golden Chef Razor Clam, drained, washed and diced
80g Dried cuttlefish, small
200g Sotong paste
600g Skinless chicken leg, minced
2 pcs Coriander stalk, washed and cut into small pieces
50g Carrot, peeled and cut into small dices

2 tbsp Golden Chef Premium Oyster Sauce with Dried Scallop
1/2 tbsp Golden Chef Sesame oil
1/2 tbsp Sugar
1/2 tbsp Chicken concentrate sauce
1 tsp White pepper powder
1 Egg
1 tbsp Potato flour

500g Biscuit crackers

  1. Soak cuttlefish in hot water for 20 mins until soft. Drain, clean and discard outer skin before cutting it into small dices.
  2. In a mixing bowl, add the minced chicken meat and all the marination ingredients and mix evenly.
  3. Mash the mixture with hands until well mixed. Chill for 1 hour.
  4. Remove chicken paste from fridge, add razor clam, sotong paste, cuttlefish, carrot, coriander and mix evenly.
  5. Portion the paste into about 70g each and compress on palm to form a 0.5cm thickness round shape.
  6. Coat the patty with biscuit crumbs.
  7. Heat up oil in a pan over medium-high heat, and fry the patties till golden brown and crispy.
  8. Drain excess oil and plate them. Ready to serve!


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