Tag Archives: seafood

Seafood Patty With Okara

Sometimes I would make my own soy milk either with regular soybeans or black beans. Whenever I make soy milk, I would keep the soybean pulp or also known as “okara” to be used in making other dishes, to prevent wastage. It is a nutritious ingredient that you can add on to your own meals. Be creative!

Today, I made some seafood patties for our dinner. It was delicious. With the addition of okara, it made the patties quite filling. Paired together with some salad. This easily becomes a simple but scrumptious, hearty meal.


  • 100g okara
  • 250g skinless salmon fillet
  • 85g shrimp (washed and peeled)
  • 10g chopped spring onion
  • 100g fish paste
  • 1/2 tbs garlic powder
  • 1/2 tbs onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp cajun powder
  • 1 tsp salt or add to taste
  • 1 tsp black pepper
  • 1/2 tsp sugar
  • 1 tbs potato starch
  • 1 large egg


Note 1 : If your food processor is big, you can just add in all the ingredients except the spring onion, and blend until it becomes a thick paste, otherwise you have to do the salmon and shrimp separately and mix the rest of the ingredients in a bowl, which is what I did. Add the spring onion manually into the paste until well combined.

Note 2 : Your okara must be thoroughly squeezed dry, and be as fine as possible. This is how you get the best mouth feel of your patty. I know that there are some soy milk machine that can make soy milk even without pre-soaking the beans, hence the pulp would be coarser. So preferably use beans that has been pre-soaked. (see picture below)

  • Slice the salmon fillet into cubes, remove all the fishbones that might be embedded in it. Put everything into the food processor, blend until it becomes a thick paste. Transfer it into a big bowl.
  • Put the shrimp into the food processor, blend until it becomes a thick paste, add it into the salmon paste.
  • Add the rest of the ingredients and mix until everything is well combined.
  • Refrigerate for an hour before frying
  • In a heated frying pan, add some oil just enough to submerge half of the patty. At medium high heat, wait for the oil to sizzle. Submerge the tip of a wooden chopstick into the oil. If there are any bubbles surrounding the chopstick, this indicates that the oil is ready for frying.
  • Portion each patty using an ice cream scooper and flatten it into 1/2 inch thick patties. You may need a spoon to assist in scraping the sticky paste from the scooper. Fry for about 2 minutes or until the sides become golden brown. Flip the patty and continue to fry the other side for about 2 minutes. Reduce the heat if the patty is browning too quickly.
  • Use a strainer to strain any oil or put it on a plate lined with paper towels. Serve with your favourite sauce. I prefer mine with Thai chili sauce.
Texture like those of chicken nuggets.

Sautéed Squid With Bell Peppers

I love squid, I love any cuisine that has squid. I love it grilled, sautéed or fried like calamari. As for today, I would to like to share with you my sautéed squid. First you have the option, whether you want to remove the skin or not. For me, I prefer to have the skin removed, because it is more aesthetically pleasing, but if you are in a hurry, you can just leave it on, it is edible anyway. Second you sliced it the way I did or you may slice it into rings, the ring cut is faster.


  • 500g ( cleaned, skin, head and ink sac removed, keep the tentacles, open up the body tube and sliced it into 1.5″ x 2 “, run your knife on the squid, and do shallow crisscross,t process is optional)
  • 1/3 Red bell pepper
  • 1/3 Green bell pepper
  • 1 minced shallot
  • 1 minced garlic
  • 1 sliced ginger (sliced into strips)
  • 1 tbs oyster sauce
  • 2 tsp sugar
  • 1tbs rice wine
  • 1.5 tbs oil


  • In a medium fire heated wok, drizzle 1 1/2 tbs oil. Add in the ginger, shallots, garlic and bell peppers. Sauté for about 2 minutes. Add in the squid, followed quickly by the oyster sauce, sugar and rice wine. Stir until the mixture are well combined. In less than a minute you can see that the squid colour would turn opaque and starts to curl. Turn off the heat, and continue stirring, any residual heat after turning off the fire is enough to cook the squid thoroughly. Do not overcook as your squid will toughen.
  • Serve it immediately.