Fried Chinese Toon 'Fish'
A classic Beijing dish: toona (Chinese toon) shoots coated in egg batter are deep-fried until cooked through, taking on a shape reminiscent of small fish. It offers a fresh, fragrant, perfectly balanced flavor, and pairs excellently with alcoholic beverages.
Ingredients
tender Chinese toon buds (blanched and drained)
250 g
beaten eggs
100 g
oil (for frying)
100 g
salt (for batter)
2 g
cooking wine (for batter)
6 g
flour (to coat toon and for batter)
to taste
Sichuan pepper salt (for dipping)
to taste
Instructions
1
Step 1
Wash the Chinese toon, briefly blanch in boiling water, drain, then evenly coat with flour.
2
Step 2
Add salt, flour, and cooking wine to the beaten eggs and mix into a smooth egg batter.
3
Step 3
Heat oil in a wok to about 50–60% hot, dip the flour-dusted Chinese toon buds into the egg batter, drop them into the oil and fry until cooked through, then remove and drain. Serve with Sichuan pepper salt for dipping.
