Hung shiu yue har guen

Hung shiu yue har guen

Braised fish and prawn rolls

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g skinless, boneless firm white fish fillets
18 raw prawns, peeled and deveined
2 tablespoons peanut oil
3 thin slices fresh ginger
1 1/2 tablespoons light soy sauce
2 tablespoons chinese wine or dry sherry
1/2 teaspoon sugar
1 teaspoon cornflour or arrowroot
1 spring onion, thinly sliced

Method

  1. Wipe the fish with damp paper towel. Cut the fish into 18 strips, each large enough to roll around a prawn. Place a prawn in the centre of each strip and roll up to enclose, securing each roll with a toothpick.
  2. Heat the peanut oil in a wok or large heavy-based frying pan over low heat. Add the ginger and cook until golden. Add the fish and prawn rolls and cook for 2 minutes, turning carefully halfway through. Add the soy sauce, wine, sugar and 185 ml hot water to the wok, cover, and simmer for 5 minutes, or until done. Remove the fish rolls to a serving dish using a slotted spoon.
  3. In a small bowl, combine the cornflour and 1 tablespoon water to make a smooth paste. Add to the wok with the spring onion, stirring until the sauce boils and thickens. Remove and discard the ginger, then pour the hot sauce over the fish. Serve with rice or noodles.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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