Glutinous Rice Rolls with Assortment "Jin Yu Man Tang"

Ingredient
400 g Minced Fish Meat
1 Chinese Rice Bowl of cooked Glutinous Rice
1 piece of Chinese Sausage
1/2 Tbsp Dried Shrimps (coarsely chopped)
1/2 Tbsp Spring Onion (coarsely chopped)
1/2 Tbsp Dried Orange Peel

SEASONING:
1 tsp Salt
1/2 tsp White Pepper
1/2 tsp Sesame Oil
2 tsp Cornflour

Method
1. Pound the minced fish with the back of a chopper (cleaver). Add the
seasoning and mix well, making it into a colloid.

2. Steam the Chinese sausage and dice into small pieces. Stir fry with the
dried shrimp and spring onion till fragrant.

3. Mix well with the cooked glutinous rice and 1 tsp of light soya sauce.
To avoid stickiness, use a piece of clear plastic food wrap and place the
fish colloid on top. Flatten the fish colloid into a rectangular shape.

4. Place the glutinous rice on top of the fish colloid, leaving some space at
both lengths of the rectangle for folding.

5. Taking hold of one length of the plastic food wrap, roll the fish colloid
outwards and seal both openings together. (The fish colloid should surround the
glutinous rice entirely.

6. Steam it over high heat for about 8 mins. Carefully peel off the plastic
food wrap. Leave to cool.

7. Deep fry the cooked glutinous rice and fish roll with hot corn/peanut oil
until it is golden in colour.

8. Drain oil, use kitchen towels to absorb excess oil from the rolls, then cut
the roll into small pieces.

9. Display the cut pieces nicely on a dish and serve.