Thin fish slice pancake

Thin fish slice pancake

　　Thin fish slice pancake

　　Ingredients: 1000g blackfish, 50g celery, 50g carrot, 25g ginger, 250g spring roll wrappers.

　　Seasonings: salt, MSG, sesame oil.

　　Method:

　　1. Peel and debone the blackfish, then slice into shreds. Julienne the carrot, celery, and ginger.

　　2. Coat the sliced fish shreds with batter, then mix in the carrot, ginger, and celery shreds to make the filling. 3. Wrap the filling in the spring roll wrappers to form pancakes measuring 6cm in length and 4cm in width. Deep-fry until golden brown.

　　Feature: Crispy outside, tender inside.