Deep-Fried Fish and Prawn Rolls

12 Raw prawns
500 g (1 lb) fish fillets (see note)
1 Egg, beaten with 1 Tb. water
1/4 ts Finely grated fresh ginger
1/2 ts Salt
Plain flour
Dry breadcrumbs
Oil for frying


Shell and de-vein prawns. Using a sharp knife, skin the fish fillets. Depending on the size of the fillets, they may be cut into two, three or four strips. Wrap each strip around a prawn and fasten with a wooden toothpick. Mix egg with ginger and salt. Dip fish rolls into plain flour, then into beaten egg and finally into breadcrumbs.

Heat about half cup oil in wok. When it starts to form a haze add fish rolls, about 6 at a time. Fry until golden brown all over, approximately 3 minutes. Drain on absorbent paper. Fry remaining rolls. Serve hot with soy or chilli sauce for dipping. Note: Choose flat fillets of firm white fish. They should be thin, for they have to be rolled around the prawns.