Bola-Bola with Siopao Sauce

Menu Part


2 Cups Seafood Chunks (Item# 091532)
2 Cups Potatoes, Peeled, Diced
1/2 Cup Carrots, Peeled, Diced
1 Tablespoon Ginger
1 Tablespoon Garlic, Chopped
1 Each Egg, Beaten
1/3 Cup Corn Starch
1/8 Cup Cassava Flour
To Taste Salt
To Taste Pepper
3 Cups Fish Stock
As Needed Oil, Frying
3 Ounces Siopao Sauce


  1. Boil the potatoes, carrots and ginger in water till tender. Remove and add the Surimi, potatoes, carrots, ginger, garlic and egg in a food processor and puree until smooth.
  2. Transfer the puree into a bowl and add the corn starch and flour. Then season with salt and pepper.
  3. Form the mixture into 1 inch balls and poach in the fish stock until opaque.
  4. When ready to serve, deep fry until golden brown and 165°F internal temperature is achieved.
  5. Serve hot with Siopao sauce.

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