| 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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