Braised Fish and Prawn Rolls

Recipes of Hong Kong - Hung Shiu Yue Har Quen

16

600g

2 tablespoons

4 slices

2 spring onion

2 tablespoons

1 tablespoon

1/2 teaspoon

1 teaspoon

raw prawns

white fish fillets

vegetable oil

fresh ginger

finely sliced

chinese wine

light soy sauce

sugar

cornflour

• Shell and de-vein prawns. Remove skin and any bones from fish fillets and cut into strips.

• Roll the fish strips around the prawns and fasten with wooden toothpicks

• Heat oil in wok and stir fry the ginger until turn golden brown. Add the fish rolls and fry for few minutes.

• Add hot water, sugar, soy sauce and wine and simmer for 3 minutes.

• Remove fish roll to serving dish and in the wok add spring onion, cornflour water and stir until sauce thicken. Pour sauce over the fish roll and serve hot.

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