2 cans (8 oz each) whole oysters, drained and chopped
1 can water chestnuts, drained and chopped
2 can (4 oz each) mushroom stems & pieces, drained and chopped
2 tbsp cornstarch
2 eggs
1 lb fishcake paste
2 tbsp sugar
1 tbsp shoyu
1/4 tsp 5-spice
1/4 c chopped green onions
panko
oil for frying
Combine cornstarch and eggs with a whisk. Mix in fishcake paste, sugar, shoyu, and 5-spice. Stir in oysters, water chestnuts, mushrooms and green onions. Heat oil in a skillet. Place panko in a small bowl. Drop heaping tablespoons (#40 disher) of mixture into panko. Coat completely with panko then shape into 2-inch long flat oval. Fry in heated oil, turning once. Drain on paper towels. Serve with shoyu-oyster sauce mix.