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| 3 | Fish fillets |
| 2 Teelöffel | Ginger juice |
| 1/2 Teelöffel | salt |
| 1/4 Tasse | ham smoked |
| 1/2 Tasse | spinach fresh |
| 1 | egg |
| 1 Tasse | flour |
| 2/3 Tasse | water |
| 1 Esslöffel | White sesame seeds |
| | Oil for deep-frying |
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1. Cut fish fillets in 2x3-inch pieces. Extract ginger juice and sprinkle over fish, along with salt.
2. Shred ham and spinach; then top fish with mixture. Roll up each piece of fish to enclose stuffing. (Fasten with a toothpick or tie with white thread.)
3. Beat egg lightly; then blend to a batter with flour and water. Stir in sesame seeds. Dip each fish roll in batter. Meanwhile heat oil.
4. Add fish rolls, a few at a time, and deep-fry until golden. Drain briefly, on paper toweling and serve.
From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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