74. Carp and Noodles

Name: Carp and Noodles (槪魚麵)
Cuisine: Chinese
Ingredients: 8 level teaspoons cornflour; 2 egg whites; 1 small carp (about 2½ lb.); 1 lb. bean sprouts; ½ level teaspoon pepper; 1 lb. fresh noodles or ¾ lb. dry noodles (former preferred); 1 lb. fresh noodles or ¾ lb. dry noodles (former preferred); 1 level tablespoon very finely chopped spring onions (scallions); ½ pint (1 cup) oil; 8 fluid oz. (1 cup) rich stock; 1 level tablespoon very finely chopped spring onions (scallions); ½ lb. prawns (shrimps); 1 egg white; Cornflour (cornstarch); Cornflour (cornstarch); ¼ level teaspoon salt; 8 fluid oz. (1 cup) stock; 1 teaspoon soy sauce; ½ level teaspoon MSG; Fat for deep-frying; Carp head, skin and bones; Carp head, skin and bones; Carp head, skin and bones; 1 tablespoon Brown bean sauce (豆拌醬); 1 slice ginger; 10 dried Chinese mushrooms; ½ lb. prawns (shrimps)

槪魚麵

Preparation info

Serves
2 to 3
persons

Difficulty
Easy

Appears in

Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

About

Ingredients

Fried Carp

1 small carp (about 2½ lb.)
2 egg whites
8 level

Asia
China
Shanghai
Fish course
Pescatarian
Noodles
September
October

Method

Prepare the carp: Skin and bone it, reserving the head, skin and bones. Dice the fishmeat (about 1¼ lb.) and coat it with the egg whites and cornflour. Fry for about 2 minutes in deep hot fat and drain thoroughly.

Prepare the sauce: Simmer the head, skin and bones of the carp for about 20 minutes in a generous ½ pint (1½ cups) water, together with the bean sauce and ginger. Meanwhile, s