Shrimp and Fish Cake Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These Korean street-food snacks are made by wrapping shrimp and fish cake in seaweed and frying until crisp.
These Korean street-food snacks are made by wrapping shrimp and fish cake in seaweed and frying until crisp. Savory seaweed, springy shrimp, and chewy fish cake make a tasty bite when you’re feeling peckish.
Street food · 25 minutes to cook
Nutrition (per 414g serving): 2760.4 kcal · protein 15g · carbohydrate 31.6g · fat 279.3g · sodium 356.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Brush a little batter along the edge of the seaweed to seal it so the roll stays closed while frying.
Tips: If the oil is too cool, the rolls can absorb a lot of oil, so test the temperature with a small piece of panko.
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Ingredients (1 serving)
- Shrimp — 40 g
- Fish cake — 40 g
- Dried seaweed sheets — 2 sheet
- Flour — 2 Tbsp
- Water — 2 Tbsp
- Panko — 2 Tbsp
- Cooking oil — 300 ml