JAR YUE HAR GUEN (DEEP-FRIED FISH & PRAWN R

      Title: JAR YUE HAR GUEN (DEEP-FRIED FISH & PRAWN R
  Categories: Chinese, Seafood
       Yield: 6 Servings
  
      12    Raw prawns
     500 g  (1 lb) fish fillets (see
            -note)
       1    Egg, beaten with 1 Tb.
            -water
     1/4 ts Finely grated fresh ginger
     1/2 ts Salt
            Plain flour
            Dry breadcrumbs
            Oil for frying
  
   Shell and de-vein prawns.  Using a sharp knife, skin the fish fillets.
   Depending on the size of the fillets, they may be cut into two, three
   or four strips. Wrap each strip around a prawn and fasten with a
   wooden toothpick. Mix egg with ginger and salt.  Dip fish rolls into
   plain flour, then into beaten egg and finally into breadcrumbs.
   
   Heat about half cup oil in wok.  When it starts to form a haze add
   fish rolls, about 6 at a time.  Fry until golden brown all over,
   approximately 3 minutes. Drain on absorbent paper. Fry remaining
   rolls. Serve hot with soy or chilli sauce for dipping. Note: Choose
   flat fillets of firm white fish. They should be thin, for they have
   to be rolled around the prawns.
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