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-> [Asian, Bakery, Fish, Fried, Pastry, Seafood] -> [Jar yue har guen (deep-fried fish and prawn rolls) Recipe] |
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Jar yue har guen (deep-fried fish and prawn rolls)
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| Artist: |
_ |
| Categories: |
Asian, Bakery, Fish, Fried, Pastry, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 12
| | Raw prawns | | 500
| grams | (1 lb) fish fillets (see | | | -note) | | 1
| | Egg, beaten with 1 Tb. | | | -water | | 1/4
| tsp | Finely grated fresh ginger | | 1/2
| tsp | Salt | | | Plain flour | | | Dry breadcrumbs | | | Oil for frying |
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Procedures:
| 1 | Shell and de-vein prawns. | | 2 | Using a sharp knife, skin the fish fillets. | | 3 | Depending on the size of the fillets, they may be cut into two, three or four strips. | | 4 | Wrap each strip around a prawn and fasten with a wooden toothpick. | | 5 | Mix egg with ginger and salt. | | 6 | Dip fish rolls into plain flour, then into beaten egg and finally into breadcrumbs. | | 7 | Heat about half cup oil in wok. | | 8 | When it starts to form a haze add fish rolls, about 6 at a time. | | 9 | Fry until golden brown all over, approximately 3 minutes. | | 10 | Drain on absorbent paper. | | 11 | Fry remaining rolls. | | 12 | Serve hot with soy or chilli sauce for dipping. | | 13 | Note: choose flat fillets of firm white fish. | | 14 | They should be thin, for they have to be rolled around the prawns |
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