23 June 2012

Fish Paste Egg Roll

Sushi in Chinese Version

With the juicy and soft egg roll skin, bouncy chewy fish paste and nutritional vegetables mix together. They are  prefect combination with high nutritional values. It’s great for growing kids who do not like fishes and vegetables.

Making 2 rolls


200g mackerel fish paste (buy or homemade)
50g shitake mushrooms (diced)
50g water chestnut (diced)
50g carrot (diced)
50g spring onions
4 eggs


½ sesame oil
3 tbsp water


Making egg roll skin

  1. Add in salt and water to eggs and whisk
  2. Strain eggs
  3.  Heat pan with oil
  4. Pour half portion of the egg mixture
  5. Flip egg roll skin when it is no longer stick to the pan
  6. Set aside and let it cool
Adding water to egg mixture is to maintain the moist from losing during pan frying
Straining eggs is to prevent bubbles appear on the surface during the process of cooking

Making of Fish paste fillings

  1. Add mushroom, water chestnut, carrot and spring onion to fish paste
  2. Add in salt, pepper and sesame oil
  3. Mix well using a spoon
  4. Divide the mixed fish paste into 2 portions

Rolling Up Time
  1. Place the egg skin on a plate
  2. Spread the fish paste over the egg skin
  3. Roll it from one end to another end
  4. Steam the rolls in high heat for 10 minutes
  5. Serve with Thai Chili sauce


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