1. Take milkfish and 2-3 pinches of salt and put into a food processor. 2. Start motor, and gradually add 2 Tablespoons ice water to form a thick paste. 3. Transfer to a medium bowl. 4. Add chopped shrimp, water chestnuts, cilantro, scallions, oil and salt and pepper to taste and mix well. 5. Spread 1 sheet of fat out on a clean surface with short ends perpenduciular to you. 6. Divide filling into 8 portions, and form each portion into a 5" cylinder and put in center of caul fat parallel to you. 7. Roll fat around filling while folding in the sides halfway through, then sprinkle a little cornstarch on edge of fat farthest from you, moisten with a bit of water and press around to seal. 8. Repeat process with the rest of your portions. 9. Next, heat your lard in a deep medium pan over medium heat (temp should reach 360F). 10. While heating your oil, combine flour, anise and 1/4 teaspoon white pepper in a shallow bowl. 11. WOrking in batches, dip rolls into eggs, and dredge in flour mix, then deep fry for 5-6 mins until golden brown all over. 12. Drain on paper towels, and slice on the bias. 13. Serve hot with hoisin sauce and prepared wasabi and some lime. ---------------------------------------------------------------------------
Nutrition
Ingredients
