Title: JAR YUE HAR GUEN (DEEP-FRIED FISH AND PRAWN R
Categories: Chinese, Seafood
Yield: 6 servings
12 Raw prawns
500 g (1 lb) fish fillets (see
-note)
1 Egg, beaten with 1 Tb.
-water
1/4 ts Finely grated fresh ginger
1/2 ts Salt
Plain flour
Dry breadcrumbs
Oil for frying
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.
