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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These are served at Ching Ping Restaurant in Taiwan Source: Saveur Ingredients:
1/2 lb milk fish or 1/2 lb gray mullet fish, skinned and coarsely chopped |
1 teaspoon salt |
2 tablespoons ice water |
1 lb medium shrimp, peeled, deveined and coarsely chopped |
6 canned water chestnuts, drained, rinsed and minced |
5 sprigs cilantro, cleaned and finely minced |
5 scallions, trimmed and finely minced |
1 tablespoon sesame oil |
fresh ground white pepper, to taste |
salt, to taste |
3/4 lb caul fat, cut into eight 5 x 6-inch sheets |
2 tablespoons cornstarch |
1 lb lard |
1/2 cup sweet potato flour |
1/8 teaspoon anise |
2 eggs, lightly beaten |
Directions:
1. Take milkfish and 2-3 pinches of salt and put into a food processor.
2. Start motor, and gradually add 2 Tablespoons ice water to form a thick paste.
3. Transfer to a medium bowl.
4. Add chopped shrimp, water chestnuts, cilantro, scallions, oil and salt and pepper to taste and mix well.
5. Spread 1 sheet of fat out on a clean surface with short ends perpenduciular to you.
6. Divide filling into 8 portions, and form each portion into a 5 cylinder and put in center of caul fat parallel to you.
7. Roll fat around filling while folding in the sides halfway through, then sprinkle a little cornstarch on edge of fat farthest from you, moisten with a bit of water and press around to seal.
8. Repeat process with the rest of your portions.
9. Next, heat your lard in a deep medium pan over medium heat (temp should reach 360F).
10. While heating your oil, combine flour, anise and 1/4 teaspoon white pepper in a shallow bowl.
11. WOrking in batches, dip rolls into eggs, and dredge in flour mix, then deep fry for 5-6 mins until golden brown all over.
12. Drain on paper towels, and slice on the bias.
13. Serve hot with hoisin sauce and prepared wasabi and some lime.
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