MARINADE:

1 1/2 tsp wine; 1/2 tsp salt; 3/4 tsp cornflour; a pinch of pepper.

SEASONINGS:

1/3 tsp salt; a few drops of sesame oil.

METHOD:

1. Debone and skin yellow croaker, rinse and dice fillet, marinade well then deep fry briefly for later use.
2. Soak conpoys, steam briefly till tender then shred.
3. Beat egg white, blend in shredded conpoys and diced fillet--egg mix.
4. Heat wok till very hot, pour in 3 cups oil, when warm, add in above (3) egg mix and deep fry till done. Remove, soak up excess oil.
5. Heat 1/2 tbsp oil, pour in superior stock and seasoning, mix well then thicken sauce with a little cornflour solution, add in egg white mixture, blend and arrange on a plate. Carve out centre of mixture, break in a raw egg, blend well before serve.