Deep Fried Chinese Fish Balls with Dipping Sauce
Over a year ago
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Ingredients
- 3cm piece of leek leek
- 2cm piece of ginger peeled
- 500g cod fillet cubed
- 3 egg whites
- 1 tablespoon chinese rice wine (shaoxing) or sherry
- 1 teaspoon cornflour
- pinch of salt
- 2 tablespoons sesame seeds
- 2 slices of stale bread finely crumbled
- fat or oil for deep frying
- bowl of chinese or thai dipping sauce
Accompaniment
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Description
These balls are so delicious, you can even freeze them so make lots!
Method
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1
Mix leek and ginger to a paste in food processor. Add the cod and again blitz. Add 1 egg white, the rice wine, corn flour and pinch of salt.
Mix. Roll the mixture into balls the size of a walnut. Crush the sesame seeds with a rolling pin or with a pestal and mortar and mix with the breadcrumbs (you can make this with food processor)
Beat the remaining egg whites, roll the fish balls in the egg white and then the breadcrumbs. Cover and put in fridge ready for frying. Heat oil to about 170oc (hot)!
Deep fry fish balls a few at a time, for 3 mins until golden brown.
Drain and serve with dipping sauce.
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