Hake and scallop crab sticks
It can be so easy to make your own surimi. Perfectly balanced in sweet, sour and umami by using the shellfish broth, rice vinegar and light caramel.
Creation by Tom Brown, Tom Brown at The Capital*, London, United Kingdom.
Allergens and dietary requirements
- Egg
- Fish
- Sulphite
- Celery
- Mollusks
- Crustaceans
- Pescetarian