Sunday, May 25, 2008

Trứng Nhồi Chả Cá

Fish Paste stuffed Eggs

5 hard boiled eggs, cut in half lengthwise
1/4 lb fish paste
4 fresh water chestnuts, julienned
2 green onions, chopped
1 sprig cilantro, chopped
vegetable oil
salt and pepper to taste


Combine fish paste, water chestnut and green onion in a bowl, add salt and pepper to taste. Remove the egg yolks from the egg halves. Stuff the egg whites with the mixture, forming a slight mound. Fry in hot oil, deep enough to cover the mixture, fish side down until golden brown, turn over and fry the egg side until golden crisp.
Sprinkle chopped cilantro and grated egg yolk on top. Serve with sweet and sour sauce or cucumber fish sauce.