Ingredients:
- 2 fish balls, (can be find in Asian supermarket);
- Japanese seaweed salad;
- 1 head of Belgium endive, chopped;
- 1 teaspoon safflower oil;
- 2 tooth picks.
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Recipe:
Serving for 2 as appetizer
- Add safflower oil to a small sauté pan over medium heat;
- Place fish balls in the pan when oil gets hot;
- Roll around until fish balls turn brown and crispy;
- Put a tooth pick through it;
- Place on top of a bed of seaweed and chopped endive.
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