The youtiao is very often served together with a bowl of congee (or chok). The crispy youtiao can also be combined with fillings of squid paste or fish paste to make it a wholesome meal and to add variety to your meals.
In this recipe, I make a fish paste from the sutchi fish fillet which is ideal as it is boneless. To make the fish paste, I blend the sutchi fillet with sesame oil, salt and mint leaves for flavour. I happen to have mint leaves, if not, spring onions will do.
For the youtiao, I bought 3 pairs of ready to eat youtiao, split them out and cut into 4 pieces each. For each piece, I use a pair of scissors to cut a slit along the length of the youtiao for the fish paste filling.
Ingredients (serve 5)
3 pairs of youtiao, cut and slit in the middle.
250 gms sutchi fillet blended
1 tsp salt
1 tsp sesame oil
1 tbs of chopped mint leaves
For the youtiao, separate the youtiao pairs. Cut into 4 sections each and snip open the youtiao lengthwise.
For the fish paste, mix the paste well.
Stuff the fish paste into the cavity of the youtiao and pat it neatly.
At this stage, the youtiao can be pan fried or bake in the oven.
I bake them in the oven, using top heat at 150 deg C for 10 minutes, with fish paste facing up.
Serve warm and enjoy the crunchy youtiao with fish paste. If you like, serve with tartar sauce or mayonnaise.
A short video on how to make youtiao
A nice video that explains how to make the youtiao in details
How to make fish paste.