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
EGG ROLLS RECIPE - How to Make Super Crispy Vietnamese Egg Rolls | KT Food Adventure
I'll show you how to make Vietnamese Egg Rolls with family secret tips and tricks to make long lasting crunchy and crispy egg rolls.
I hope you enjoy this recipe!
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Ingredients - Vietnamese Egg Rolls
Serving 47 - 50 rolls
2.5 lbs (1134 g) ground pork
1 lb (500 g) shrimp (diced)
750 g taro (shredded)
90 g carrot (shredded)
1 onion (diced)
1/2 cup (64 g) wood ear mushroom (shredded)
2 tbsp chicken powder
2 tbsp sugar
1 tsp sea salt
3 tsp black pepper
6 eggs
2 tbsp shallots oil (regular cooking oil is fine)
1 roll glass noodle
1 package rice paper (Rose brand)
1/2 can coconut cream
1/2 can of 7 up or clear color soda
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Dipping Sauce:
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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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Crispy Crab Rolls | Fried Crab Rolls 蟹棗
This is a must have dish for Chinese New Year or any day of the year. Make in advance and store in freezer after steam. Thaw and deep fried and serve with any sauce you like or on it's own!
Ingredients (yield about 20-25 small rolls)
1kg of ground pork (or any other choice of meat you like)
350g of crab meats
340g of water chestnuts
4-5 garlic cloves (minced)
3-4 shallots / 150g yellow onion
½ tsp ground white pepper
½ tsp five spice powder
1 tsp salt
2 tbsp oyster sauce
3 tbsp sesame oil
3 tbsp light soy sauce
Wrapping
3-4 sheets of beancurd skin/sheet (depending on the size of the sheet)
20's kitchen string (cut into 15cm long)
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The Best Crispy Shrimp Spring Rolls Recipe | Easy Prawn Rolls
These tasty spring rolls are packed with vegetables, seafood and meat. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce.
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The Best Crispy Shrimp Spring Rolls Recipe | Easy Prawn Rolls
Easy prawn/shrimp spring rolls that anyone can make it at home with simple everyday ingredients. Crispy skin outside, juicy prawns, and veggies fillings inside.
These rolls are perfect as an appetizer, side, or savoury snack. We usually served with chilli dipping sauce and have with Chinese tea or Jasmine tea.
Get your printable recipe for Crispy Prawn/Shrimp Spring Rolls : ▶
Ingredients list for Crispy Spring Rolls
150-200 g Prawns/Shrimp (about 5.3 oz) peeled and devained, roughly chopped
15 sheets Spring roll paper 10-15 sheets, ( square 250mm x 250mm )
200 g Cabbage Shredded ( about 2-3 cup ), use Chinese cabbage or sweetheart cabbage
3-4 Dried shiitake mushroom pre-soaked in warm water for 15 minutes
100 g Carrot Shredded ( about 1 cup )
1 tbsp Garlic finely chopped
3-4 Spring Onions thin slices
1 tbsp Vegetable oil or any neutral flavour oil ( for stir-frying fillings )
Vegetable oil for deep frying Or any neutral flavour frying oil
1 tbsp Plain flour ( mixed with 2 tbsp water ) flour glue to seal the wrappers
Seasonings
1 tbsp Soy sauce All purpose soy sauce or Light soy sauce
1 tbsp Oyster sauce
1 tsp Sesame oil
¼ tsp Black pepper ( or white pepper )
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Crispy Fried Shrimp Balls | Best Appetizer that will WoW Everyone!
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This simple and easy appetizer is so easy to make that everyone will comment how on good it was!
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Recipe;
Here are the ingredients:
1/2 lbs of shrimp
20 pcs of egg roll sheets - you may need more if you make large shrimp balls. - cut into thin strips.
1/4 cup of cold water
Marinade for shrimp:
1/2 tsp of sesame oil
1 tbsp of vegetable oil
1/4 tsp of white pepper
1tbsp cornstartch
1 tsp sugar
1 tsp salt
1 egg white
How to:
1) Wash and pat dry with a paper towel
2) Peel and divine the shrimps
3) Mince shrimp either with a knife or food processor
4) Add in your marinade for the shrimp
5) combine well until the shrimp turns into a thick batter
6) Cut 20 sheets of egg roll into thin strips
7) Before you troll your shrimp into balls, add a little water to your hands, that way it doesn't stick to your fingers.
8) Lay a bed of egg roll strips down on a flat surface and gentle roll your ball around the egg roll strips.
9) On high heat, add 2 1/2 cups of vegetable oil
10) Add in your shrimp balls and rotate as needed. This will prevent the shrimp balls from burning on one side.
11) This should only take 3 mins for the shrimp balls to be fully cooked.
12) Place it on a sheet of napkin.
Enjoy!
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