Deep-fried fish rolls with ham and spinach
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Fish fillets | |
| 2 | teaspoons | Ginger juice |
| ½ | teaspoon | Salt |
| ¼ | cup | Smoked ham |
| ½ | cup | Fresh spinach |
| 1 | Egg | |
| 1 | cup | Flour |
| ⅔ | cup | Water |
| 1 | tablespoon | White sesame seeds |
| Oil for deep-frying | ||
Directions
1. Cut fish fillets in 2x3-inch pieces. Extract ginger juice and sprinkle over fish, along with salt.
2. Shred ham and spinach; then top fish with mixture. Roll up each piece of fish to enclose stuffing. (Fasten with a toothpick or tie with white thread.)
3. Beat egg lightly; then blend to a batter with flour and water. Stir in sesame seeds. Dip each fish roll in batter. Meanwhile heat oil.
4. 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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