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Deep-Fried Fish and Pork Rolls Recipe

Deep-Fried Fish and Pork Rolls Recipe

Deep-Fried Fish and Pork Rolls Recipe

This dish came about in the olden days when people were more careful about not letting food go to waste. If there were any leftovers, it would be wrapped up in dried tofu skin and deep-fried to create a new dish. Today, this dish is specially prepared and can be served as an appetiser, as a side dish with other dishes or as finger food.

Ingredients :

  • 200 g (7 oz) pork loin
  • 450 g (1 lb) fish paste
  • 50 g (13/4 oz) onion, peeled and finely chopped
  • 50 g (13/4 oz) carrot, peeled and finely chopped
  • 3–4 sheets dried tofu skin, each about 18 x 18-cm (7 x 7-in)
  • 2 Tbsp plain flour, mixed with 3 Tbsp water
  • 1 litre (32 fl oz / 4 cups) cooking oil
  • Sweet chilli sauce

Marinade

  • 1 Tbsp thick soy sauce
  • 1/2 Tbsp light soy sauce
  • 1 tsp rice wine
  • 1/2 Tbsp sugar
  • 1/2 tsp Chinese five-spice powder

Seasoning

  • 1 tsp salt
  • 1/4 tsp ground white pepper
  • 1 tsp sugar

Method :

  1. Cut the pork loin into 3–4 long thin strips. Mix well with the marinade and set aside for 30 minutes.
  2. Place the fish paste, onion and carrot in a bowl and mix evenly. Add the seasoning and stir until well mixed. Divide the mixture into 3–4 equal portions.
  3. Wipe a sheet of dried tofu skin with a clean damp cloth. Spoon a portion of the filling onto it, then place a strip of marinated pork loin in the centre. Press the pork into the fish paste so it is covered by the fish paste. Wrap the tofu skin over the filling and shape it into a cylinder. Seal the edges of the tofu skin with the flour and water mixture. Repeat to make 3–4 rolls.
  4. Heat the oil in a wok to 180oC (350oF). Lower 2–3 rolls into the hot oil and turn off the heat. Let the rolls sit in the hot oil for 1 minute. Reheat the oil over low heat and cook for 5–10 minutes until the rolls are golden brown. Remove and drain well. Repeat to cook the other 2 rolls.
  5. Slice the rolls and serve with sweet chilli sauce.

Note : This method of cooking the fish and pork rolls is similar to the method employed for the dragon phoenix legs. This will ensure that the filling is thoroughly cooked without burning the tofu skin.

Makes 3–4 rolls

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Source :
HOME-STYLE
TAIWANESE COOKING
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan

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See also Taiwanese Recipe “Steamed Halibut with Pickled Cordia Recipe”