Jar yue har guen (deep-fried fish & prawn r

Yield: 6 Servings

Ingredients:

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

Instructions:

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.