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
Super Yummy Teochew Crispy Prawn Rolls (Hei Zho) 虾枣 Chinese Prawn & Meat Roll Recipe
Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Chaoshan cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Teochew cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Chaoshan's and Fujian's culture, language, and their geographic proximity to each other.[1] However, Teochew cuisine is also influenced by Cantonese cuisine in its style and technique.[1]
Teochew is a Chinese dialect group and Teochew people are Han Chinese from the historical Chaozhou prefecture (now the Chaoshan region) of eastern Guangdong province. In modern days, most Teochew people live in Guangdong province, and outside of mainland Chinese in Hong Kong, Malaysia, Thailand, Cambodia, Vietnam, Philippines, Indonesia and Singapore. Of course there are also Teochew in other parts of the world depending on where their ancestors migrate to in the olden days as they left their hometown in order to escape from a series of civil wars during the Jin dynasty (265–420).[info from wikipedia]
This hei zho or fried prawn rolls is a Teochew dish which is also very popular in SIngapore. If you like to make this recipe at home, you can see the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high-quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in Malaysia, the Philippines, Vietnam and Indonesia.
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Ingredients:
Makes 13 rolls (39 small bite size pieces altogether)
1kg of prawns - deshelled & deveined (cut 1/3 of them into bigger chunks and the rest minced)
600g of minced pork (use streaky pork)
3 eggs
2 tablespoons of light soy sauce
2 tablespoons of oyster sauce
1 teaspoon of five spice powder
1 tablespoon of sole fish powder
A bunch of chopped Chinese coriander leaves (or Chinese parsley)
7 tablespoons of cornflour
8 pieces of water chestnut (diced)
2 big pieces of five spice beancurd skin
Some cooking oil (to be brushed on the tray and on the prawn rolls)
Some water (to stick the beancurd skin together when rolling)
Steam the prawn rolls for 15 mins. After you've steamed the prawn rolls, cool them down first then coat them with some cornflour before deep-frying them.
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If you like this recipe, you might like these too:
10 MIN EASY Thai Glass Noodles w/ Prawns Recipe 泰式冬粉虾
Secret Revealed! Super Crispy Chinese Prawn Fritters 炸虾球 Crispy Prawn (Shrimp) Ball Recipe
How to cook Hong Kong Crispy Garlic Shrimp - Typhoon Shelter Fried Prawns 避风塘炒虾 Chinese Prawn Recipe
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How to Cook Crispy Shrimp Spring Rolls , CiCi Li - Asian Home Cooking Recipes
A lot of you loved the vegetable spring roll recipe that I did before. And many of you asked me to make another spring roll recipe, so today I’m sharing with you my favorite shrimp spring roll recipe!
Recipe:
中文影片:
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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)
Ramadan short-eats and Iftar snack recipe ????
#rolls #srilankanfood #snack #iftarrecipe #trending #viral #youtube #tastyrecipes #cooking #explore
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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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 Seafood Spring Roll Easy Recipe [Subtitles] HNC Kitchen
Today I made some super delicious spring rolls filled with seafood. It tastes very good and creamy. My Lunar New Year meal is coming to be so delish!!!
Ingredients:
125g squid [4.5oz]
125g prawn [4.5oz]
125g crab meat [4.5oz]
1 onion
1 carrot
2 cloves garlic
1 green onion
4 tbsp mayonaise
2 tbsp condensed milk
½ tsp salt
¼ tsp pepper
Rice paper
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#HNCKitchen #Seafood #SpringRoll
Title translation:
1. サクサクのシーフード春巻きの簡単レシピ
2. 바삭한 해산물 스프링롤 쉬운 레시피
3. 脆皮海鮮春捲簡易食譜
4. ปอเปี๊ยะทะเลกรอบ สูตรง่ายๆ
5. Resepi Mudah Seafood Rangup
6. Resep Mudah Lumpia Seafood Renyah
7. Rouleau de printemps croustillant aux fruits de mer Recette facile
8. Crujiente Marisco Rollo Primavera Receta Fácil
9. Хрустящие спринг-роллы с морепродуктами Легкий рецепт
10. سبرينج رول بالوصفة السهلة للمأكولات البحرية المقرمشة
11. खस्ता समुद्री भोजन स्प्रिंग रोल आसान पकाने की विधि
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.