- Mince the fish and put it through a food mill to remove any filaments.
- Combine the fish with the remaining ingredients, except3 cups oil, to form a smooth past. Mix the fish paste vigorously in o direction only for about 5 minutes until stiff.
- Moisten the hands with oil to keep the paste from sticking. Form the paste into patties 3/4 inch thick and 3 inches across.
- Heat 3 cups of oil in wok to 375. Deep-fry the cakes in the hot oil
- When the cakes are cool enough to handle, slice them into1/2 inch pieces.
- Serve cakes as a hot hors d'oeuvre with Chili Soy Dipping Sauce.
Tip: The Fish Cakes may be fried ahead and reheated in a 350 oven til heated through. (This is the part I love - cook ahead, serve later so I can enjoy the party too....yeah!)
These are traditional sweet dim sum served during Chinese New Year. They are sometimes referred to as "open-mouthed laughs" as they pop into an open-mouthed smile. (Umm....mine didn't exactly because my oil wasn't deep or hot enough - because, umm like, I'm a bit of a whuss - a bit scared of deep-fryers and fire.) They can be made in advance. (yippee)
3/4 cup sugar
1/4 cup hot water
1 tbs baking powder
1 tbsp oil
1 small egg, beaten well
1/2 tbsp finely grated lemon rind (I usually put a whole lot more)
12 ounces cake flour, sifted
1/2 cup white sesame seeds (I used blk & wh)
3 cups oil
- Dissolve the sugar in the hot water. Cool. Add the baking powder, 1 tbsp oil, egg and lemon rind. Mix well with a whisk. Stir in the flour. Use both hands to toss the flour and liquid together. Do not knead. Press the loose dough lightly with your fists. Fold the dough gently and press it lightly again.
- Place the dough on a lightly floured surface. Fold the dough very gently and press it lightly several times until the dough is combined.
Wrap in plastic wrap; let dough rest for 1 hour. The dough will be slightly crumbly.
- Press the dough gently into 1 inch-thick squares. Cut the dough into 1-inch cubes. Roll each cube into a round ball. Wet your hands and moisten each ball by rolling it between your hands gently. Dry your hands and roll the balls in the sesame seeds again to allow the seeds to adhere firmly.
- Dust the cleaver with flour. With the dull edge, cut a slit in each ball in the center.
- Deep-fry balls, cut side down, in 3 cups oil over medium-low heat. When the balls begin to float, deep-fry until they double in size and turn golden brown. Drain on paper towel. Cool.
(Tip: These balls can be stored in a tight container for several days. If they loose their crispness, heat in a 350 oven or until they are crisp.)
(oops....too late...busted, I forgot to edit this picture so now you can see my mess. Dahlia's lunch box, scrunched up cup towel , etc. BUT 1 perfectly round little ball. Oh well.....)
But, we still manage to eat, drink and be merry. And the kids have a total blast.
These Sesame Balls were party ready to go.
Join Colleen here at The Crazy Eight site for more recipes.