About this recipe:This is a delicious and light Hunan dish, which is packed full of flavour. Seasoned pork and fish is rolled in homemade egg wrappers, then steamed to perfection.
Makes: 2 rolls
3 eggs, beaten
250g minced pork
150g fish meat, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon monosodium glutamate (MSG)
1/4 teaspoon sugar
1 tablespoon Shaoxing wine
1 tablespoon cornflour, mixed in 1-2 tablespoons water, divided
2 teaspoons finely chopped spring onion
1 1/2 teaspoons finely chopped ginger
4 tablespoons oil
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Method Prep:25min › Cook:15min › Ready in:40min
To make the filling, mix together the minced pork, fish and 2 tablespoons of beaten egg in a bowl. Add the salt, ginger, spring onion (reserve some for garnish), white pepper, sugar, Shaoxing wine, MSG and 1/2 cornflour slurry.
In a separate bowl, mix together the remaining eggs and cornflour slurry to form a thin batter.
Heat 1/2 oil in a frying pan until hot over medium-low heat. Pour in 1/2 egg batter and fry until firm. Remove the egg sheet and set aside. Repeat with the remaining batter.
Lay an egg sheet on a flat surface. Place 1/2 filling toward the lower part of the egg sheet. Roll up the sheet to a tight roll. Repeat with the second egg sheet.
Steam the rolls for 10 minutes over high heat. Let cool. Cut the rolls into 1.5cm slices. Lay onto a serving plate and scatter with reserved spring onions.
Monosodium glutamate and Shaoxing wine can be purchased in Chinese/Oriental speciality shops.