Deep-fried fish rolls with almonds
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Almond meats |
| 3 | Fish fillets | |
| 3 | slices | Smoked ham |
| 1 | Scallion stalk | |
| ½ | teaspoon | Ginger juice |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Soy sauce |
| 1 | teaspoon | Sherry |
| 1 | Egg | |
| Oil for deep-frying | ||
Directions
1. Blanch and mince almonds.
2. Cut fish fillets in 2x3-inch pieces, smoked ham in 1x2-inch pieces.
3. Mince scallion stalk; extract ginger juice; then combine with cornstarch, sugar, salt, soy sauce and sherry. Beat egg lightly and blend in.
4. Dip fish pieces in mixture; then coat on one side only with minced almonds. Wrap each piece of fish (almond side in) around one strip of ham and roll up. (Fasten with a toothpick or tie with white thread.) Meanwhile heat oil.
5. Add fish rolls, a few at a time, and deep-fry until golden. Drain briefly on paper toweling and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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