I was quite amused by what I came out with this time when my initial plan was to do a seafood version of Thai-style pandan chicken. I would say this Pandan Seafood Patties Recipe was greatly inspired by not just the pandan chicken but Asian-style otah and Western-style seafood cakes too.
If possible, use fresh seafood. If you’re using frozen ones, make sure they are properly thawed and the excess water is drained so you won’t end up with a overly wet paste that’s difficult to handle.
No oil was used as these patties were oven baked. Their texture was like otah. Even the taste was somewhat similar except there wasn’t any coconut milk in it.
PANDAN SEAFOOD PATTIES RECIPE
INGREDIENTS (makes 20 patties)
- 4 stalks lemongrass (use the inner white parts only)
- 160g red onions, peeled
- 2 bulbs garlic (about 100g), peeled
- 1 tsp ground turmeric
- 150g white fish fillet
- 70g prawns, peeled
- 80g squids
- minced chicken
- 1 tbsp fish sauce
- 1 tsp light soy sauce
- few dashes of ground white pepper
- 1 tbsp sugar
- 1 cube chicken seasoning
For wrapping of patties:
- 10 pandan leaves, halved to get 20 pieces
- Using a food processor, blend the lemongrass, onions, garlic and ground turmeric to a fine paste.
- Add the rest of the ingredients as well as the marinade and pulse till everything is well combined. The paste should be quite sticky.
- Preheat oven to 180 deg C with fan mode on. Line a baking tray with parchment paper.
- With slightly wet hands, scoop up a heaped tablespoonful of the seafood-meat mixture onto one hand and gently shape into a patty.
- Wrap 1 piece of pandan around the patty and transfer onto the baking tray. The side with the end of the pandan leaf should be facing down to prevent it from coming apart.
- Arrange the patties in one single layer and bake in the middle shelf of the oven for 15 minutes or till golden brown.