| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Chinese | Fish | 6 | Servings |
INGREDIENTS
| 3/4 | c | Almond meats |
| 3 | Fish fillets | |
| 3 | sl | Smoked ham |
| 1 | Scallion stalk | |
| 1/2 | ts | Ginger juice |
| 1 | ts | Cornstarch |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 2 | ts | Soy sauce |
| 1 | ts | Sherry |
| 1 | Egg | |
| Oil for deep-frying |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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