Shrimp Rolls- Hsia-chuan

• 12 lb milk fish or 12 lb gray mullet fish, skinned and coarsely chopped
• 1 teaspoon salt
• 2 tablespoons ice water
• 1 lb medium shrimp, peeled, deveined and coarsely chopped
• 6 canned water chestnuts, drained, rinsed and minced
• 5 sprigs cilantro, cleaned and finely minced
• 5 scallions, trimmed and finely minced
• 1 tablespoon sesame oil
• fresh ground white pepper, to taste
• salt, to taste
• 34 lb caul fat, cut into eight 5 " x 6-inch sheets
• 2 tablespoons cornstarch
• 1 lb lard
• 12 cup sweet potato flour
• 18 teaspoon anise
• 2 eggs, lightly beaten

1. Take milkfish and 2-3 pinches of salt and put into a food processor.
2. Start motor, and gradually add 2 Tablespoons ice water to form a thick paste.
3. Transfer to a medium bowl.
4. Add chopped shrimp, water chestnuts, cilantro, scallions, oil and salt and pepper to taste and mix well.
5. Spread 1 sheet of fat out on a clean surface with short ends perpenduciular to you.
6. Divide filling into 8 portions, and form each portion into a 5" cylinder and put in center of caul fat parallel to you.
7. Roll fat around filling while folding in the sides halfway through, then sprinkle a little cornstarch on edge of fat farthest from you, moisten with a bit of water and press around to seal.
8. Repeat process with the rest of your portions.
9. Next, heat your lard in a deep medium pan over medium heat (temp should reach 360F).
10. While heating your oil, combine flour, anise and 1/4 teaspoon white pepper in a shallow bowl.
11. WOrking in batches, dip rolls into eggs, and dredge in flour mix, then deep fry for 5-6 mins until golden brown all over.
12. Drain on paper towels, and slice on the bias.
13. Serve hot with hoisin sauce and prepared wasabi and some lime.

milk, salt, water, shrimp, water chestnuts, cilantro, scallions, sesame oil, fresh ground white pepper, salt, caul fat, cornstarch, lard, sweet potato flour, anise, eggs

Taken from www.food.com/recipe/shrimp-rolls-hsia-chuan-122550 (may not work)