Colorful Fish Cake Skewers: A Delicious Fusion Jeon with a Special Twist!
Tired of the same old savory pancakes? Try our Fish Cake Skewers for a fun and unique culinary experience.
Introducing a Fish Cake Skewer recipe that will bring a special and delightful twist to your holiday feasts or any ordinary day. Instead of traditional skewers, we’re wrapping savory fillings inside tender fish cakes, creating a visually appealing and incredibly delicious fusion ‘jeon’ (savory pancake). Each skewer is a delightful bite, offering a burst of flavor and texture. The preparation is simple, making it accessible for cooks of all levels.
Main Ingredients- 4 sheets of square fish cakes
- 1 green chili pepper
- 1 red chili pepper
- 1 stick of imitation crab meat
- 2 slices of ham
- 2 perilla leaves
- 1/2 sheet of kimbap seaweed
Cooking Instructions
Step 1
First, prepare the filling ingredients for the fish cake skewers. Slice the green and red chili peppers lengthwise, removing the seeds, to match the length of the fish cakes. Cut the imitation crab meat and ham into strips that are similar in length to the fish cakes. Having these ingredients neatly sliced will make rolling them easier in the next steps.
Step 2
Now, let’s wrap the fillings with the fish cakes. Take a sheet of kimbap seaweed and place a slice of ham on it. Roll the ham tightly within the seaweed, ensuring it doesn’t unravel. Then, take one sheet of square fish cake and wrap it around the ham-filled seaweed roll. Make sure to wrap it snugly so the ham is enclosed in the center.
Step 3
Next, we’ll use perilla leaves for a fragrant touch. Wash the perilla leaves thoroughly; you can cut them in half if you prefer. Place a stick of imitation crab meat on a perilla leaf and roll it up. Then, take a sheet of square fish cake and wrap it around this perilla-crab meat roll. The aromatic flavor of the perilla will add a unique dimension to the taste.
Step 4
Let’s also make a skewer that highlights the flavor of the fish cake itself. Take a sheet of square fish cake and place a strip of green chili pepper along its length. Roll the fish cake tightly from one end to the other, ensuring it holds its shape. The crisp texture and mild spiciness of the green chili will complement the fish cake beautifully.
Step 5
Similarly, take another sheet of square fish cake and place a strip of red chili pepper along its length. Roll it up tightly. The sweet taste and vibrant color of the red chili pepper will make the fish cake skewers look even more appealing. Now that our uniquely wrapped fish cakes are ready, it’s time to secure them.
Step 6
Secure the wrapped fish cakes (both those with fillings and the chili-only ones) onto skewers. Insert a skewer through each roll to keep them from coming apart. Once secured on the skewer, cut the fish cake rolls into bite-sized pieces, about 4 segments per skewer. Skewering them first makes them easier to handle during the frying process.
Step 7
It’s time to give our fish cake skewers a delicious coating. Spread a generous amount of buchim garu (flour mix) on a flat plate. In a separate bowl, whisk an egg until smooth to create the egg wash. First, coat each fish cake skewer evenly with the flour mix, shaking off any excess. Then, dip them into the egg wash, ensuring they are fully coated.
Step 8
Finally, heat a pan with a good amount of vegetable oil over medium heat. Carefully place the coated fish cake skewers into the hot oil and fry them until golden brown on all sides. Turning them occasionally will ensure they cook evenly. These crispy outside, tender inside fish cake skewers are best enjoyed warm. Serve them with ketchup or a soy-based dipping sauce for an enhanced flavor experience.
