Fishball mixture 'b'

8 Servings

Ingredients

Quantity Ingredient
1 Scallion stalk
2 slices Fresh ginger root
¼ cup Water
2 pounds Fish fillets
2 Egg whites
1 tablespoon Sherry
1 teaspoon Cornstarch
½ teaspoon Salt
½ cup Water

Directions

1. Crush scallion and ginger root. Combine with water and mash to a pulp.

2. Add pulp to fish fillets and mince or grind together.

3. Add egg whites, sherry, cornstarch and salt. Beat with an egg beater, gradually adding remaining water, until ingredients are well blended.

NOTE: See "Basic Fishballs" for cooking instructions and other information.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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