Fish Rolls With Hoisin Chili Dipping Sauce

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Rasa Malaysia


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3 eggs (makes about 6 small fish rolls)

6 sheets of roasted nori or seaweed

1/2 pound fish paste or half a box of frozen fish paste

1 red chilli (deseeded and chopped into tiny bits)

1 stalk scallions (chopped into tiny bits)

1/4 teaspoon sesame oil

3 dashes white pepper powder

1/8 teaspoon salt

1 teaspoon Japanese mirin (optional)

3 tablespoons Lee Kum Kee hoisin sauce

1 teaspoon chili garlic sauce

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