Salted Egg Yolk Bombay Duck Rolls

Name: Salted Egg Yolk Bombay Duck Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 4 Bombay duck; 1 salted egg; cornstarch, to taste; cooking oil, to taste; 1 cup chicken broth; 1/2 tsp sugar; 1/4 tsp chicken powder; 1/2 tsp cornstarch; sesame oil, a pinch

Bombay duck fish rolls are fried until golden and served with a salted egg yolk sauce brought to a rolling simmer, presenting an orange-red hue and a savory aroma.

30 min

Easy

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Ingredients

Bombay duck 4

salted egg 1

cornstarch to taste

cooking oil to taste

chicken broth 1 cup

sugar 1/2 tsp

chicken powder 1/4 tsp

cornstarch 1/2 tsp

sesame oil a pinch

Instructions

Prepare the fish

Clean the Bombay duck by removing the head, opening the belly, butterflying it, and removing the spine. Rinse thoroughly and drain well. Add the marinade and marinate for about 5 minutes, then mix in cornstarch until evenly coated. Set aside.

Fry the fish rolls

Roll each piece of fish from head to tail, coat with cornstarch, and deep-fry in hot oil over medium-high heat until golden brown. Remove and set aside.

Make the sauce

Steam the salted egg until fully cooked, then remove the shell. Add the seasonings and blend in a blender until the sauce forms. Heat the sauce until it comes to a boil, then set aside.