A stir-fried sardine filling, cooked down until dense and aromatic, is spread onto softened white bread slices, rolled tightly, dipped in beaten egg, and deep-fried until golden and crispy. The egg coating seals in spicy-sweet sardine filling that stays moist inside while the exterior crisps up beautifully. A classic hawker-stall snack perfect for afternoon tea or packed into children's lunch boxes.
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1
Mince the garlic, thinly slice the shallot, and dice the onion into small pieces.
2
Prepare the tamarind juice in advance, or use ready-made tamarind paste.
3
Open the sardine can and pour the contents into a bowl, keeping the oil.
4
Heat oil over medium-low heat and stir-fry the minced garlic and shallots until golden and fragrant.
5
Add the chili paste and stir-fry until fragrant, adding a splash of water if needed to help it cook evenly.
6
Add the sardines and break them apart with a spatula, mixing well with the spice paste. Add more chili paste if you prefer it spicier.
7
Pour in all the sardine oil and liquid from the can, continuing to stir-fry until the sauce mostly dries out. Season with a pinch of salt and sugar.
8
Add the tamarind juice (or lime juice) to balance the sweetness and spice with a tangy note.
9
Add the diced onion and continue cooking until softened and well combined. The filling should be moist but not wet, and definitely not dry like minced meat.
10
Season with white pepper powder, remove from heat, and let the filling cool to room temperature.
11
Use a rolling pin to flatten and soften each bread slice, but not too thin. This makes rolling easier and helps the seam stick better.
12
Beat 3 to 4 eggs in a bowl, add salt, flour, and optionally mayonnaise. Mix until the egg batter is smooth and well combined.
13
Spread a thin layer of mayonnaise on the flattened bread, then place a modest amount of sardine filling in the center—not too much or it will be hard to roll.
14
Roll the bread tightly from one end to the other, seam-side down. Brush egg mixture on the seams and edges to help seal it together.
15
Dip the rolled bread into the egg mixture, coating all sides thoroughly with the egg batter.
16
Deep-fry the sardine rolls in moderately hot oil, being careful not to let it get too hot or the egg coating will char too quickly. Fry until the exterior is golden brown and crispy, then drain on paper towels.
17
Serve the sardine rolls hot, optionally with mayonnaise or other dipping sauces. They are also delicious when cooled.
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