Shrimp Rolls- Hsia-chuan

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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 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.