Tuesday, June 16, 2009

Seaweed Wrapped Chicken and Pork Patties

I was looking for something different to make when I came across these two recipes - Soy and Pepper's Nori Wrapped Chicken Cakes and Rasa Malaysia's Minced Chicken and Pork Rolls.

These two recipes together reminded me very much of what my dad used to make - meat mixture rolled up in seaweed and deep-fried to perfection. Yum, I remember eating the rolls with chili sauce. But, I also remember the work that my dad had to put in to make those delicious rolls. All that chopping, mixing, rolling, and frying took a long time!

To concoct my own version and tone down on the amount of work, I took the best of the two recipes, added my own interpretation, and created a new dish for dinner.

Instead of deep-frying, I pan-fried. Instead of wrapping in bean curd, I wrapped with a band of seaweed. Instead of just using one kind of meat, I mixed it up a little. I added some shittake mushrooms...just because everything tastes better with them! It was super easy, no fuss at all.

They turned out wonderful! Juicy, savory, and the seaweed really added an extra layer of flavor. Definitely very similar to what my dad made, but minus all the work!

This is a recipe that you can add/delete/substitute to your taste. Next time I may try minced shrimps, chopped water chestnut, or mashed tofu (!).

Seaweed Wrapped Chicken and Pork Patties:
(plenty for 2 hungry people, plus leftover for another day)

- 3/4 lb ground chicken
- 1/4 lb ground pork
- 2-3 shiitake mushrooms, finely chopped
- 1 stalk green onion, finely chopped
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 2 tsp corn starch
- salt/white pepper to taste
- seaweed, cut into wide strips

1. Combine all ingredients (except seaweed) in a large bowl. Leave to marinate for 15-30 minutes.
2. Heat pan with about 2 tbsp of oil on medium heat. Shape the meat mixture into small patties, wrap a strip of seaweed around it and place in the pan to pan-fry.
3. Pan-fry the patties for about 5 minutes on each side or until cooked through. Do not crowd the patties and fry in batches, if necessary.
4. Serve with a side of vegetable and enjoy it with rice!

8 comments:

  1. Looks so good I'd eat some for breakfast!

    I'll have to find some mirin. LOL - I don't even know what that is!

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  2. What a creative recipe - healthy and delicious.

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  3. I don't get it, chicken breast = meh, but ground chicken breast formed into little paddies = yum! I just know that I've had two dinners back-to-back of this stuff and all I want is more.

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  4. YUM! This is all I can come up with. YUM!

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  5. interesting. i've never thought of this combo, but it looks really good.

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  6. hi joyce!
    i love your recipes. we have similar taste :)
    my suggestion is to seperate the FOOD category to the foods you cook/recipes and the food you ate at restaurants,food photography,etc. it'll be easier for readers to find your recipe =)

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  7. I'm sure this is a dense question, but do you cook the meat before grinding? It sounds so delicious, I'd hate to screw it up! :) Thanks!

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  8. I made this today and it absolutely fantastic! Thanks for sharing! :)

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