Pan-fried Minced Pork Cake with Water Chestnuts and Dried Squid香煎馬蹄墨魚餅
A savory and tender pan-fried pork cake, infused with the umami of rehydrated dried squid and the refreshing crunch of water chestnuts. This traditional Cantonese dish offers a delightful contrast in textures and a rich, aromatic flavor.
01Ingredients
- 400g minced pork (20-30% fat)
- 100g diced water chestnuts
- 20g dried squid
- 2 tbsp chopped spring onions
- 1 tbsp chopped coriander
- 1 large egg
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 0.5 tsp white pepper
- 2 tbsp cornstarch
- 1 tsp sugar
- 0.5 tsp salt
- 4 tbsp vegetable oil (for frying)
Nutrition (per serving)389kcal
- Protein24.3g
- Carbs12.1g
- Fat27.4g
Fiber 0.8 gSodium 612 mg
02Steps
- Rehydrate dried squid in warm water for at least 1 hour, or until softened. Drain, remove any hard parts, and finely dice.
- In a large bowl, combine minced pork, diced water chestnuts, diced dried squid, chopped spring onions, chopped coriander, egg, light soy sauce, oyster sauce, sesame oil, white pepper, cornstarch, sugar, and salt.
- Use your hands to mix the ingredients thoroughly for about 5 minutes until the mixture becomes sticky and well-combined. This helps create a tender texture.
- Divide the mixture into equal portions and flatten them into round patties, about 1.5 cm thick.
- Heat vegetable oil in a large non-stick pan over medium heat. Place the patties in the hot oil, ensuring not to overcrowd the pan.
- Pan-fry for 4-5 minutes until the bottom is golden brown and crispy.
- Flip the patties and pan-fry for another 4-5 minutes, or until cooked through and golden brown on both sides.
- Remove from pan and serve hot with rice.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.