Homemade Surimi

Today a great challenge awaits us: we will prepare surimi together! These are delicious fish-flavored sticks, with a soft texture that vaguely resembles that of a sponge, used to enrich salads and sushi! The original surimi of Japan is prepared with a chopped cod, which is then boiled and corrected for flavor. In the West, the composition of surimi is rather ambiguous and is often prepared with not very clear foods. But why not have homemade surimi? So we are sure to take a food produced with healthy and genuine ingredients!

Video of the Recipe

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Identity Card of the Recipe

• 109 KCal Calories per serving

• Ingrediants

  Ingredients for 10 surimi

  • 150 g of crab meat
  • 150 g of shrimp
  • 150 g of cod fillets
  • 50 g of egg white
  • About 60 g of potato starch
  • Q.b. of salt
  • 1 teaspoon of garlic powder
  • Optional: 1 pinch of sweet paprika

  Materials Needed

  • Bowl
  • Mixer
  • Casserole for steaming
  • Sac à poche
  • Heat resistant transparent film
  • Table spoon
  • Colander

  Preparation

  1. Steam the cod fillets.
  2. Clean the prawns by removing the shell, head and tail. Incise the shrimp along the back and eliminate the intestinal thread. Boil the prawns for a couple of minutes.
  3. Drain the crab meat through a colander.
  4. Collect the cod, crab meat and prawns in a blender and reduce the mixture to cream.
  5. Transfer the fish and shellfish cream to a bowl, then season with salt. Add a pinch of sweet paprika, garlic powder and egg white to taste. Mix everything by adding as much potato starch as necessary until a cream is not excessively liquid.
  6. Transfer the mixture into a pastry bag without a spout.
  7. Prepare rectangles of high temperature resistant cling film. Squeeze the pastry bag on one side of the foil to obtain a sort of thin sausage 10-15 cm long. Candy wrap each stick in plastic wrap, sealing the ends.
  8. Proceed in this way until the mixture is used up.
  9. Once you have obtained the "candies", proceed with cooking. Dip the sticks (wrapped in plastic wrap) in boiling water and cook for 4-5 minutes.

  Did you know that
  Homemade surimi are not the same as ready-made ones: avoiding the addition of dyes, for example, it is not possible to obtain the same color. In any case, the flavor is very reminiscent of the original!

  10. Drain the surimi and unroll them from the film, possibly with the help of a razor blade. Allow to cool and serve the chopped sticks.

  Alice's comment - PersonalCooker

  Of course, the surimi I proposed is not visually identical to the packaged one: we used natural, genuine foods, without resorting to dyes! But I guarantee you that the flavor will win you over!

  Nutritional values ​​and Health Comment on the recipe

  Homemade Surimi is a recipe that belongs to the group of dishes but, in small portions, it can also be used as an appetizer or ingredient for more complex recipes (seafood salad, etc.).
  It has a moderate energy intake. supplied mainly by proteins, followed by carbohydrates and finally by lipids (almost irrelevant).
  The peptides are mainly of high biological value and complex carbohydrates.
  It contains a non-negligible amount of cholesterol and the fibers are absent.
  Homemade Surimi lends itself to the hypocaloric slimming diet and to those against most metabolic pathologies; in case of hypercholesterolemia it is advisable to further moderate the average portion and the frequency of consumption.
  It is not tolerated by the vegetarian and vegan philosophy.
  The recipe is relevant to the diet of the lactose intolerant and celiac.
  The average portion corresponds to 150-250g (about 165-270kcal).