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Mango Fish Rolls

Fish and Seafood

Mango Fish Rolls
1/8 pound boneless and skinless fish filets
1 egg white
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons cornstarch
2 almost ripe mangos, peeled and sliced thin
3 Tablespoons water chestnut powder
1 cup vegetable oil
1. Cut fish into finger-length strips and toss them with egg white, sugar, and salt. Let rest for fifteen minutes, then poach them in boiling water for one minute. Drain on a rack.
2. Roll fish in cornstarch then put one fish strip on the end of a mango slice and roll, holding each one together with a toothpick, then coat generously with the water chestnut powder and set on a rack and continue until all are rolled and coated.
3. Heat oil, and deep-fry the mango rolls for one minute until crisp. Drain, remove the tooth picks, and serve hot or warm.

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