Jar yue har guen

Jar yue har guen

Deep-fried fish and prawn rolls

By
From
The Complete Asian Cookbook
Makes
12
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g skinless, boneless firm white fish fillets
12 raw prawns, peeled and deveined
1 egg, beaten with 1 tablespoon water
1/2 teaspoon fresh ginger, finely grated
1/2 teaspoon salt
plain flour
dry breadcrumbs, for coating
250ml oil, for frying
soy sauce or chilli sauce, to serve

Method

  1. Depending on the size of the fish fillets, they may be cut into two, three or four strips — they should be thin as they need to be rolled around the prawns. Wrap each fish strip around a prawn and fasten with a wooden toothpick.
  2. In a bowl, mix together the egg, ginger and salt. Put the flour and breadcrumbs in separate shallow bowls. Heat the oil in a wok or large heavy-based frying pan over medium heat. Dip the fish rolls first into the flour, then into the egg mixture, shaking off any excess, and finally into the breadcrumbs, turning to coat. Gently lower into the hot oil and deep-fry, in batches, for about 3 minutes, or until golden all over. Drain on paper towel. Serve hot with soy sauce or chilli sauce for dipping.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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