Red-Envelope Mock Fish

Recipe Ingredients

		Filling
1		Potato - (abt 8 oz) - peeled, boiled, (large)
		And mashed
1/4 cup	36g / 1.3oz	Chopped water chestnuts
1 tablespoon	15ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Soy sauce
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Frozen bean curd skin or sheet - (10" by 1 (large)
2 teaspoons	10ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water
		Sauce
1/3 cup	78ml	Slivered Chinese sweet pickles or sweet
		Gherkins
1/4 cup	49g / 1.7oz	Sugar
3 tablespoons	45ml	Red wine vinegar
2 tablespoons	30ml	Ketchup
1 1/2 tablespoons	22ml	Soy sauce
3/4 teaspoon	3.8ml	Hot pepper sauce
1 tablespoon	15ml	Canola oil - (to 3)
		Optional Garnish
		Cilantro sprigs

Recipe Instructions

Filling: Combine potato, water chestnuts, cornstarch, salt, soy sauce and sesame oil in a medium bowl. Unfold bean curd skin; place on work surface with narrow edge toward you. Spread potato filling evenly across middle of bean curd skin. Fold bottom half up over filling, then fold in sides. Brush top and side edges with cornstarch mixture (reserve remaining mixture). Genetly roll up to form a loose cylinder; set aside.

Sauce: Combine pickles, sugar, vinegar, ketchup, soy sauce and hot pepper sauce in a small sauceptan. Bring to a boil over medium heat. Add reserved cornstarch solution and cook, stirring, until sauce boils and thickens, about 2 minutes.

Heat oil in wok or in large deep skillet over high heat. Carefully place filled bean curd skin into wok seam-side down and cook, turning once, until golden brown on both sides, about 2 minutes per side. Transfer to large serving platter. Cut in half lengthwise, and then crosswise into 12 pieces. Pour sauce over all and garnish with cilantro if desired.

This recipe yields 4 servings.

Source:
Vegetarian Times, Feb 1995

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