Crown Daisy and Fish Cake Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These Korean snack-bar rolls are made by wrapping glass noodles and crown daisy in fish cake, rolling them in seaweed, and frying until crisp.
These Korean snack-bar rolls are made by wrapping glass noodles and crown daisy in fish cake, rolling them in seaweed, and frying until crisp. The savory fish cake pairs with the fresh aroma of crown daisy. They’re a great afternoon snack or a tasty addition to a Korean snack-bar spread.
Street food · 25 minutes to cook
Nutrition (per 404g serving): 2796 kcal · protein 7.6g · carbohydrate 49.9g · fat 278.6g · sodium 320.1mg
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: Drain the crown daisy and glass noodles well so the rolls stay together.
Tips: Drop a breadcrumb into the oil; if it rises to the surface right away, the oil is ready for frying.
Tips: If the fish cake is thick, gently flatten it with a rolling pin to make it easier to roll.
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Ingredients (1 serving)
- Fish Cake — 1 sheet
- Glass Noodles — 20 g
- Crown Daisy — 15 g
- Seaweed — 1 sheet
- Flour — 2 Tbsp
- Water — 2 Tbsp
- Breadcrumbs — 3 Tbsp
- Cooking oil — 300 ml