Deep-Fried Fish Rolls

Name: Deep-Fried Fish Rolls (Sha huang yu chuan)
Cuisine: Chinese
Ingredients: 6 pieces bean curd sheets (a semicircle 14” diameter); 6 cups oil; 1 teaspoon peppercorn salt; 1 tablespoon egg white; 1 tablespoon lard or oil; 1 tablespoon lard or oil; 2 teaspoon cornstarch; ½ teaspoon ginger juice; ½ teaspoon salt; 1 teaspoon wine; ¼ teaspoon black pepper; 10 oz. fish meat (fillet); 10 oz. fish meat (fillet); 1 tablespoon green onion (chopped)

Sha huang yu chuan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

10 oz. fish meat (fillet)
1 tablespoon green onion (chopped)
½

Asia
Taiwan
Chekiang
Kiangsu
Shanghai
Fish course
Gluten-free
Pescatarian

Method

Remove skin and bone from fish. Cut into small pieces, add to green onion, ginger juice, wine, salt, pepper, egg white and cornstarch, and mix evenly.
Cut each bean curd sheet in half, wrap each sheet around 1 tablespoon fish meat, fold and roll up into 2” long fish roll.
Deep-fry rolls in oil 300°F over medium heat for 2 minutes, until golden brown.