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Lotus Flower Fish

Fish and Seafood

Lotus Flower Fish
1 lotus flower, petals removed
1 pound fresh unusual fish, skin and bones removed, fish coarsely minced
2 egg whites
1 teaspoon minced fresh ginger
1 Tablespoon Chinese rice wine
1/4 cup minced bamboos shoots
1/2 teaspoon coarse salt
1/2 cup cornstarch
1 cup lard or vegetable oil
1 teaspoon sesame oil
1. Spread the lotus petals around the perimeter of a lotus-flower serving platter.
2. Mix the fish with the egg whites, rice wine, bamboo shoots, and the salt, and shape into several small fish, pointed at one end, v-tail at the other. Then dip sprinkle half the cornstarch on these fish and leave to wet for half an hour. Then turn them over and do the same on their other side.
3. Heat wok, add lard or oil, and carefully lift the fish, one at a time into the heated fat and fry until crisp, then turn over and fry on their other sides, the drain on paper towels and carefully place them in the center of the platter just about touching the lotus petals. Pour sesame oil over them, and serve.

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