Prep 20 mins
Cook 20 mins
These are served at Ching Ping Restaurant in Taiwan Source: Saveur
- 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 white 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
- Take milkfish and 2-3 pinches of salt and put into a food processor.
- Start motor, and gradually add 2 Tablespoons ice water to form a thick paste.
- Transfer to a medium bowl.
- Add chopped shrimp, water chestnuts, cilantro, scallions, oil and salt and pepper to taste and mix well.
- Spread 1 sheet of fat out on a clean surface with short ends perpenduciular to you.
- Divide filling into 8 portions, and form each portion into a 5" cylinder and put in center of caul fat parallel to you.
- 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.
- Repeat process with the rest of your portions.
- Next, heat your lard in a deep medium pan over medium heat (temp should reach 360F).
- While heating your oil, combine flour, anise and 1/4 teaspoon white pepper in a shallow bowl.
- WOrking in batches, dip rolls into eggs, and dredge in flour mix, then deep fry for 5-6 mins until golden brown all over.
- Drain on paper towels, and slice on the bias.
- Serve hot with hoisin sauce and prepared wasabi and some lime.