How to Cook Perfect Rolled Fish Egg

Rolled Fish Egg. Fish Lumpia is a version of Lumpiang Shanghai or deep fried egg rolls wherein fish flakes as used as a filling instead of ground pork. The fish needed to be sauteed with onion, celery, carrot. Fish egg roll recipe of Mimi Wee is good for the Lenten season.

Roll crackers fine with rolling pin or put in food processor. Shake fish in flour, then put in beaten eggs. Fish sauce - Slowly add the fish sauce in increments until you gradually reach what the recipe calls for, all the Vietnamese fish sauce in its unadulterated form is made from anchovies, sea salt, and water. You can have Rolled Fish Egg using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Rolled Fish Egg

1. You need of Egg.
2. Prepare of fish meat.
3. Prepare of shrimp.
4. It's of green onion.
5. You need of salt.
6. You need of corn starch.
7. It's of sesame oil.
8. It's of water.
9. You need of sugar.
10. Prepare of oyster sauce.

Then place a teaspoon of fish mixture and roll it up. Crack an egg, beat it, then seal the fish roll with it. it helps! Also fry it on medium to low heat. Nutritionally, fish eggs share one important benefit with fish oil supplements: they're very high in Like most real foods, fish eggs also have more than one nutritional benefit.

Rolled Fish Egg step by step

1. Cut into really small pieces shrimp and green onion.
2. Mix with fish meat and add some salt, corn starch and sesame oil.
3. Mix egg in different bowl without put anything then cook in the pan. Do not make it too thick.
4. Wait to cool down and wrap it with the fish meat like this picture.
5. Steam about 7-10 minutes and if done you can cut it.
6. For the sauce, mix oyster sauce, water, sugar and little bit corn starch and cook for a moment until a bit solid.

As one of the few food. Search, discover and share your favorite Rolled Eggs GIFs. The egg fish goldfish is a fancy goldfish breed which lacks a dorsal fin and has a pronounced egg-shaped body. In Japan, the Egg-fish is called the Maruko. It is commonly kept in China and is the precursor to the Celestial, Lionhead, Pompom and the Bubble Eye goldfish varieties.