CHINESE FISH CAKE APPETIZERS ala Glen

Cooking Instructions

POUR ABOUT 1/2-INCH HIGH OF THE VEGETABLE OIL IN A LARGE SKILLET AND SET THE TEMPERATURE TO A MEDIUM TO MEDIUM HIGH HEAT.

WHILE YOUR OIL IS HEATING, COMBINE THE FISH CAKE PASTE, DICED CHAR SIU, CHOPPED CHINESE PARSLEY AND CHOPPED WATER CHESTNUTS. MIX WELL.

TAKE A PORTION OF THE FISH CAKE MIXTURE (ABOUT THE SIZE OF A BASEBALL) AND ROLL IT IN THE PANKO FLAKES, AT THE SAME TIME SHAPING IT INTO ABOUT AN 8-INCH LOG.

SET THE DUSTED LOG INTO THE HEATED OIL AND FLATTEN IT INTO AN OVAL PATTY OF ABOUT AN INCH THICK. FRY UNTIL GOLDEN BROWN ON EACH SIDE.

REMOVE FROM SKILLET, DRAIN ON A WIRE RACK OR PAPER TOWELS AND LET COOL. FINISH THE REST OF THE MIXTURE IN BATCHES.

WHEN COOLED OR WARM TO THE TOUCH, SLICE ON THE BIAS, GARNISH WITH CHINESE PARSLEY AND SERVE AS AN APPETIZER OR A MAIN DISH.

NOTE: YOU MAY SUBSTITUTIONS FOR THE CHAR SIU AND CHINESE PARSLEY...SUCH AS HAM AND GREEN ONIONS OR SHRIMP AND STRING BEANS, ETC. WHATEVER COMBINATIONS YOU DESIRE...