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“These are served at Ching Ping Restaurant in Taiwan Source: Saveur”

Ingredients Nutrition


  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.

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