Use surimi in recipes calling for shellfish. It is good chilled, in salads. For other dishes, add it during the last few minutes and cook just until heated through. Cooking surimi too long will cause it to toughen.
Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep, and the cooker should be less than half full of oil. Heat oil to 375F (190C), using a thermometer to monitor temperature. Slip breaded surimi into hot oil. Cook until brown, 2 to 3 minutes.