Asparagus fish rolls (Chinese cooking for Australians)

 

For 4 servings

• 625 gr fillets of flounder, whiting or bream
• 2 ml salt
• Pinch of white pepper
• 12 spears canned asparagus, drained
• 125 ml cornflour
• 2 egg whites
• 500 ml white breadcrumbs
• Deep-frying oil

Preparation

1. Cut fillets in 12 pieces, each about 5" x 1½" (12 cm x 4 cm) ; season with salt and pepper.
2. Cut asparagus in halves.
3. Wrap each strip of fish around two pieces of asparagus and secure with toothpicks ; coat thickly with cornflour and leave for about 5 minutes.
4. Lightly beat egg whites and brush over the fish rolls, then coat generously with breadcrumbs.

Cooking

1. Heat deep oil to hot in a wok or saucepan.
2. Reduce heat slightly and put in fish rolls, several at a time to keep oil hot ; deep-fry for about 1½ minutes, then lift out and drain.
3. Before serving, reheat the oil and briefly re-fry the fish rolls until the surface is crisp and golden.
4. Place on paper napkins and surround with sliced cucumber ; serve with small dishes of light soy sauce and spicy salt.

BON APPÉTIT