Crispy Meat and Seafood Rolls

  1. Optional basket garnish: Steam crabs and put aside.
  2. Form potatoes into basket shapes.
  3. This can be done by peeling them into long strips, which are then interwoven and sealed with cornstarch paste.
  4. Deep-fry baskets over medium flame until golden.
  5. Filling: Slice all filling ingredients at an angle and cut into diamond shapes, which creates a better texture.
  6. Season with seasoning mixture.
  7. Slice bamboo shoots into 12 strips, each 5 centimeters long and half a centimeter wide.
  8. Divide pork caul lining into 12 triangular pieces, large enough to wrap legs.
  9. Cut ham into 24 strips.
  10. Onto each pork caul lining lay one sprig of coriander, 2 strips of ham, and 1/12 of the diamond-cut filling ingredients.
  11. Place one strip of bamboo shoot on top, with half of it left outside wrapping.
  12. Fold and mould each filled pork caul lining into leg shape.
  13. Coating: Mix coating ingredients with 2 tbsp.
  14. water and coat each leg with the paste.
  15. Mix Hoisin sauce with water and simmer until thickened.
  16. To cook, carefully slide legs into medium-hot oil sufficient to deep-fry all twelve at same time.
  17. Folded leg ends should face the centre of wok.
  18. Deep-fry for 3 minutes; then increase heat a little and continue deep-frying for a further 3 minutes.
  19. To present, lay legs on a paper doily in serving dish, arranging the potato baskets and crabs as a central garnish.
  20. Serve the Hoisin sauce mixture on the side.

sesame oil, crabs, potato, cornstarch, cooking oil, prawns, chicken, water chestnuts, celery, cucumber, mushrooms, chinese yellow wine, sherry, cornflour, sesame oil, salt, sugar, bamboo shoots, carrots, pork caul lining, bean curd skin, rice paper, chinese cured ham, coriander, egg whites, cornflour, water, hoisin, barbecue sauce, water

Taken from www.foodgeeks.com/recipes/3711 (may not work)

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