| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Fish | 8 | Servings |
INGREDIENTS
| 1 | Scallion stalk | |
| 2 | sl | Fresh ginger root |
| 1/4 | c | Water |
| 2 | lb | Fish fillets |
| 2 | Egg whites | |
| 1 | tb | Sherry |
| 1 | ts | Cornstarch |
| 1/2 | ts | Salt |
| 1/2 | c | Water |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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