Crisp Fish Cake

• ½ lb. fish cake mix
• ¼ lb. char sui or ham, diced
• 8 water chestnuts, chopped fine
• 3 dried mushrooms, soaked and chopped fine
• ¼ cup green onion or Chinese parsley
• 1 cup bread crumbs
• 1 egg, beaten
• 1 cup oil

Mix:

• 2 tsp. shoyu
• ½ tsp. sugar
• ¼ tsp. pepper
• 2 tsp. sherry wine

Place fish cake mix in bowl, add char sui, chestnuts, onion. Heat pan, add 1 tbsp. oil and saute mushroom. Add shoyu and then mix into fish cake mixture. Fold fish cake on pork caul, cut into 5 x 7”, dip each roll in eggs and into bread crumbs. Heat oil to 375 degrees and deep fry until brown.