(For 10 pieces)
50g Suzuhiro Surimi Powder
200cc kombu broth
30g egg (1/2 egg)
20g red curry paste
5g potato starch
1g salt (5cc fish sauce if you want to make it more authentic)
30g cane sugar
5cc fish sauce
2cc soy sauce
30g cucumber (cut into 1 mm half)
Make the sauce
①In a small saucepan, combine the sugar, vinegar, fish sauce, soy sauce, and peppercorns.
②Dissolve the sugar and bring to a boil
③Remove from heat, transfer to a small container, and add cucumbers
How to make Satsuma Age
① Mix kombu broth, red curry paste, sugar, fish sauce, and potato starch in a bowl.
② Add 50g of Suzuhiro Surimi Powder and mix well with a spatula until the mixture becomes sticky and evenly distributed.
③ Add the beaten egg and scallions, and mix until evenly distributed.
※If you want to make it more elastic, add 170cc of kombu soup stock instead of 200c, or use a blender to mix for 5-10 minutes.
④Shape the surimi and fly at 160 C for 4 or 5 minutes
※ If you wet your hands or utensils with water before shaping, it will be easier to form.
※The center temperature should be 75°C and the inside should be hardened not sticky.
⑤Serve with sauce.