How To make Crispy Meat and Seafood Roll
BASKET GARNISH (OPTIONAL:
1 ts Sesame oil
6 sm Crabs
150 g Potato
Cornstarch Cooking oil FILLING:
100 g Shelled prawns
100 g Raw chicken meat
100 g Water chestnuts (or canned
-water chestnuts, or celery) 100 g Soaked sea cucumber
-(optional) 100 g Mushrooms
SEASONING MIXTURE:
1 tb Chinese yellow wine (or
-sherry) 1 tb Cornflour
1 ts Sesame oil
1/4 ts Salt
1/4 ts Sugar
LEGS:
50 g Bamboo shoots (or carrots)
300 g Pork caul lining (or bean
-curd skin, or edible rice -paper) 100 g Chinese cured ham
10 g Coriander (12 sprigs)
COATING:
4 Egg whites
1 tb Cornflour
2 tb Water
SWEET SAUCE:
1 tb Hoisin (barbecue) sauce
1/2 c Water
Here's another of the Winners series. This one might be a bit time consuming, buy there aren't any really exotic ingredients and, unless you get into garnishing it the way it shows in the book, not too much hassle. These are "mock" chicken legs++a minced mixture of meat and seafood rolled up and deep fried. I'd use the rice paper option for wrappers as they are readily available, at least around here. The basket garnish is an incredibly fussy little number actually woven from strips of potatoes. I'd use the two seive potato nest trick for that part if I bothered at all. The small crabs that go into the basket really are small crabs++ about two inches across the shell. They look neat, but add nothing to the dish aside from that. Establishment. Bui Hang Village Restaurant hotel Miramar) UG/F., Princess Wing, Hotel Miramar, 130 Nathan Road, @Tsimshatsui, Kowloon. Chinese Cuisine Practical Class Platinum Award - Meat "South of the Yangtse River Crispy Leg" sounds prosaic in English, but to a Chinese the geographic description has many happy associations++ scenic beauty, ancient traditions, a land where poets found peace. The promise of crispy legs in the dish evokes the image of Cantonese favorite - crispy chicken drumsticks yet the diner senses that there is a surprise treat in the dish. 1. Optional basket garnish: Steam crabs and put aside. Form
potatoes into basket shapes. This can be done by peeling them into long strips, which are then interwoven', and sealed with cornstarch paste. Deep-fry baskets over medium flame until golden. 2. Slice all filling ingredients at an angle, and cut into dia- mond shapes (which creates a better texture). Season with seasoning mixture. 3. Slice bamboo shoots into 12 strips each 5 cms long and 0.5 cms wide. 4. Divide pork caul lining into 12 triangular pieces (large enough to wrap "legs"). Cut ham into 24 strips. On to each pork caul lining lay one sprig of coriander, 2 strips of ham, and 1/12 of the diamond-cut filling ingredients. Place one strip of bamboo shoot on top, with half of it left outside wrapping. Fold and mould each filled pork caul lining into leg shape. 5. Mix coating ingredients with 2 tbs water, and coat each "leg" with the paste. 6. Mix Hoisin sauce with water, and simmer till thickened. To cook Carefully slide "legs" into medium-hot oil (sufficient to deep-fry all twelve at same time), with folded "leg" ends facing centre of wok. Deep-fry for 3 minutes, then increase heat a little and continue deep- frying for a further 3 minutes. To present 1. Lay "legs" on a paper doily in serving dish, arranging the potato baskets and crabs as a central garnish. 2. Serve the Hoisin sauce mixture on the side. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 27 1992.
How To make Crispy Meat and Seafood Roll's Videos
Crunchy Vietnamese Spring Rolls
Crunchy and moreish, these deep fried rice paper spring rolls make for the perfect snack!
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The rice paper trend is thriving and i'm here for it :)
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How to make CRISPY BEEF ROLLS | Tasty Sri-Lankan Style Cooking Recipe | Rinoza's Recipes
How to make Sri-Lankan Crispy Deep-fried Beef Rolls by Rinoza's Recipes! (2 METHODS)
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INGREDIENTS:
For beef marination;
- Beef - 1 KG
- Turmeric Powder - ½ tsp
- Salt - ½ tsp
- Water - 200ml
For cooking (beef rolls filling);
- Oil - 3 tbsp
- Cumin Seeds - ½ tsp
- Medium Onions - 3
- Green Chillies - 5
- Garlic cloves - 3
- Salt to Taste
- Ginger + Garlic Paste - 2 tsp
- Leeks - 100g
- Potatoes (smashed) - 350g
- Cumin + Pepper Powder - 2 tsp
- Crushed Chilli - 1 tsp
- Turmeric Powder - ½ tsp
- Lime Juice - 2 tsp
For pancake batter;
- All Purpose Flour - 250g
- Salt - ½ tsp
- Turmeric Powder - 1 pinch
- Water - 500ml (2 or 3 cups)
For rolls dipping batter/preparation;
- All Purpose Flour - 4 tbsp
- Corn Flour - 2 tbsp
- Eggs - 2
- Water - 100ml
- Pastry Sheets
- Breadcrumbs
- Oil - 1 litre (for frying)
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Mini Fried Spring Rolls With Shrimp & Chicken, Crispy, Easy, Quick to prepare in advance
Get ready to impress your guests with these tasty mini fried spring rolls with shrimp and chicken! They're super easy to make, and the wheat flour wrappers give them a very crispy texture. Let's get rolling!
Once made you can keep them in the fridge to fry them the next day.
???????? Ingredients for 70 mini spring rolls:
300g shrimp
2 chicken thighs
10g dehydrated wood ear mushrooms
30g glass noodles
1 onion
1 carrot (100g)
1 potato (100g)
1 egg
¼ tsp salt
½ tsp ground pepper
1 tsp sugar
2 tbsp fish sauce
70 spring roll wrappers (12cm squares)
1 tsp corn starch
Vegetable oil for frying
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The Secret To Perfect, Crispy Egg Rolls 春卷 | Hunger Pangs
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Hunger Pangs is a series about cooking great Chinese food at home, starring ATK's Kevin Pang and his father Jeffrey. In this episode, they show you how to make the crispiest egg rolls you’ll ever make.
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CRISPY FRIED SPRING ROLLS That Won’t Explode
Delicious crispy fried spring rolls filled with ground pork, shrimp, noodles and some simple seasonings then wrapped in rice paper. These babies are perfect as tasty snacks or appetizer for parties. You can use regular egg roll wrappers for this recipe. Rice paper is very thin and can explode when frying. Just follow few tricks and tips from my video and you won’t have any explosions.
Recipe makes about 20 spring rolls
For the spring rolls:
20 Spring roll wrappers
Oil for frying
9 Oz (250 g) ground pork or chicken
6 Oz (170 g) shrimp, deveined and finely chopped
1 Oz dried glass noodles
1 Small carrot-shredded
1/3 Cup dried wood ear fungus-soaked
2 Green onion-chopped
1 Egg
1 1/2 Tbsp oyster sauce
1 Tsp sugar
1/2 Tsp salt
1/2 Tsp black pepper
For the sauce:
2 Tbsp sweet chili sauce
2 Tbsp water
2 Tbsp fish sauce
1-2 Tbsp fresh lime juice
1/2 Tsp sugar
1 Clove garlic-finely chopped
Mix all ingredients together and stir until sugar dissolved. Taste and adjust the taste to your liking. Add chopped chilies if you like it more spicy.
Important notes: When rolling spring rolls make sure to reduce any air pockets and roll it nice and tight. Place it on tray lined with parchment paper and refrigerate uncovered for 30 minutes. It will help to dry the rice paper and won’t explode when frying.