Deep-fried Fish Rolls With Almonds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Chinese | Fish | 6 | Servings |
INGREDIENTS
| 3/4 | c | Almond meats |
| 3 | Fish fillets | |
| 3 | Smoked ham | |
| 1 | Scallion stalk | |
| 1/2 | t | Ginger juice |
| 1 | t | Cornstarch |
| 1 | t | Sugar |
| 1/2 | t | Salt |
| 2 | t | Soy sauce |
| 1 | t | Sherry |
| 1 | Egg | |
| Oil for deep-frying |
INSTRUCTIONS
Blanch and mince almonds. Cut fish fillets in 2x3-inch pieces, smoked ham in 1x2-inch pieces. Mince scallion stalk; extract ginger juice; then combine with cornstarch, sugar, salt, soy sauce and sherry. Beat egg lightly and blend in. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 15
Total Fat: 1.6g
Cholesterol: 42.9mg
Sodium: 372.3mg
Potassium: 97mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 7.9g