Shepherd's Purse Fish Rolls

Name: Shepherd's Purse Fish Rolls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 750 g Yellow croaker (fillet, cut into 3.5 cm long, 0.3 cm wide and thick strips); 20 g Shepherd's purse (washed, blanched, squeezed dry, and chopped); 25 g Water chestnut (peeled and cut into thin strips); 30 g Pork fat (cut into 3.5 cm long, 0.3 cm wide and thick strips); 10 g Scallion (minced); 15 g Ginger (minced); 15 g Egg white (for mixing filling and egg white batter); 15 g Shaoxing wine (for seasoning); 10 g Sesame oil (for seasoning); 50 g Starch (wet starch for mixing filling); 200 g Peanut oil (for frying); 10 g Sichuan peppercorn (to make Sichuan pepper salt); 5 g Fine salt (for seasoning); 2 Tofu skin (remove hard edges); to taste Flour (for batter); to taste Baking powder (for batter); to taste Water (for batter)

A classic of Shandong cuisine: yellow croaker shreds, shepherd's purse, and water chestnuts are wrapped in oil pastry and deep-fried until crispy outside and tender inside, with delicate fish flavor and the fresh aroma of water chestnuts.

40 min

Easy

0 favorites

Ingredients

Yellow croaker (fillet, cut into 3.5 cm long, 0.3 cm wide and thick strips) 750 g

Shepherd's purse (washed, blanched, squeezed dry, and chopped) 20 g

Water chestnut (peeled and cut into thin strips) 25 g

Pork fat (cut into 3.5 cm long, 0.3 cm wide and thick strips) 30 g

Scallion (minced) 10 g

Ginger (minced) 15 g

Egg white (for mixing filling and egg white batter) 15 g

Shaoxing wine (for seasoning) 15 g

Sesame oil (for seasoning) 10 g

Starch (wet starch for mixing filling) 50 g

Peanut oil (for frying) 200 g

Sichuan peppercorn (to make Sichuan pepper salt) 10 g

Fine salt (for seasoning) 5 g

Tofu skin (remove hard edges) 2

Flour (for batter) to taste

Baking powder (for batter) to taste

Water (for batter) to taste

Instructions

Cut and Prep Ingredients

Cut the yellow croaker fillet and pork fat into 3.5 cm long, 0.3 cm wide and thick strips; peel the water chestnuts and cut into thin strips; wash the shepherd's purse, blanch briefly in boiling water, then transfer to cold water to cool, remove and squeeze dry, then chop finely.

Mix the Filling

Place the above ingredients in a container, add minced scallion, minced ginger, egg white, Shaoxing wine, sesame oil, wet starch, and fine salt. Stir with chopsticks until well combined into a filling.

Make Egg White Batter

Mix egg white with wet starch to form an egg white batter and set aside.

Shape the Rolls

Remove the hard edges from the tofu skin and cut into two pieces. Lay flat on a cutting board, place the filling on top and roll into a 1.6 cm diameter roll. Use egg white to seal the edges of the tofu skin roll, then cut into 3.3 cm segments.

Make the Batter

Mix flour, baking powder, and water into a smooth batter.

Fry Until Golden

Pour peanut oil into a wok and heat over medium heat to about 70% hot (approximately 175°C). Coat the fish rolls evenly with the batter and fry them one by one until golden brown. Serve with a small dish of Sichuan pepper salt on the side.