---------- Recipe via Meal-Master (tm) v8.02
  
       Title: JAR YUE HAR GUEN (DEEP-FRIED FISH AND PRAWN R
  Categories: Chinese, Seafood
       Yield: 6 servings
  
      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.
  
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