BACON AND FISH ROLLS

Preparation Method :

• Cut the caps in half, cut shallots into finger size pieces. Remove rind and most of the fat from bacon, cut each rasher into three pieces.
• Place one piece of fish, mushroom and shallot on one end of each piece of bacon; roll up tightly, firmly secure roll with toothpick.
• Dip rolls into Batter, deep fry in hot oil until golden brown; drain.
• Batter: Sift corn flour and flour into bowl; gradually stir in water and egg yolk, stir until smooth.
• Beat the egg white in small bowl until soft peaks form, lightly fold into batter.