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Deep-fried Fish Balls

Fish and Seafood

Deep-fried Fish Balls
1 pound ground or finely mince of any white fish meat
1 Tablespoon dried tangerine peel, soaked in warm water until soft, then minced
2 Tablespoons pork floss
1 egg white
1 Tablespoon cornstarch
3 Tablespoons all purpose flour
1 small white chrysanthemum, their petals only, separated
½ cup vegetable oil
1. Mix fish meat, tangerine peel, pork floss, egg white and cornstarch and wet ones hands. Then roll this into one-inch balls, roll them in the flour, and then set them aside.
2. Put the chrysanthemum petals around the outside of a small dark-colored pre-heated bowl.
3. Heat wok or fry pan, add the oil, and fry the fish balls until lightly colored, about eight minutes, stirring often, then drain them on paper towels and put them in the center of the flower-encircled bowl. Then serve.

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