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Fish-Stuffed Bean Cakes

Fish and Seafood

Fish-Stuffed Bean Cakes
½ pound skinless and boneless fish fillets
½ pound peeled shrimp, veins discarded. minced
½ teaspoon coarse salt
1 egg white
7 half-pound firm bean cakes, each cut on the diagonal, making a pocket on their cut side
1 to 2 Tablespoons cornstarch
1 cup vegetable oil

1. Mash fish fillets, and mix them with the minced shrimp, salt, and the egg white. Divide this into fourteen batches and make a flattened ball with each batch.
2. Stuff each triangle with the flattened fish and gently flatten them a bit more being careful not to break the bean curd triangle, and dip the long edge in the cornstarch shaking off any excess.
3. Heat oil in a wok or deep pan, and fry a few of the triangles until light tan, then drain them on paper towels and fry some more until all are fried.
4. Put them on a pre-heated platter, and serve.

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