Jar yue har guen (deep-fried fish and prawn rolls)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Raw prawns | |
| 500 | grams | (1 lb) fish fillets (see note) |
| 1 | Egg, beaten with 1 Tb. water | |
| ¼ | teaspoon | Finely grated fresh ginger |
| ½ | teaspoon | Salt |
| Plain flour | ||
| Dry breadcrumbs | ||
| Oil for frying | ||
Directions
Shell and de-vein prawns. Using a sharp knife, skin the fish fillets.
Depending on the size of the fillets, they may be cut into two, three or four strips. Wrap each strip around a prawn and fasten with a wooden toothpick. Mix egg with ginger and salt. Dip fish rolls into plain flour, then into beaten egg and finally into breadcrumbs.
Heat about half cup oil in wok. When it starts to form a haze add fish rolls, about 6 at a time. Fry until golden brown all over, approximately 3 minutes. Drain on absorbent paper. Fry remaining rolls. Serve hot with soy or chilli sauce for dipping. Note: Choose flat fillets of firm white fish. They should be thin, for they have to be rolled around the prawns.