Sam Choy's Recipes: Poke Tempura

Poke Tempura

Use ½ - ¾  pound poke of your favorite flavor

1 tub Surimi (raw fish paste sold on the Island of Hawaii)

1 local egg

Option:  diced water chestnuts.

Mix surimi and poke.  Add 1 egg.  Mix and set aside in refrigerator for 5 minutes.

Form into two inch balls and flatten into patties while frying in oil.