Numbing-and-hot tiny fish (Mala ziyu) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 233) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kitchen_chick on May 03, 2016

    I agree. This dish is fabulous with shrimp. I've also used scallops. I don't deep fry often, but when I do this dish is at the top of my deep fry list.

  • evergreengirl on November 17, 2012

    Use shrimp instead!

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