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
Crispy Vietnamese Egg Rolls (Spring rolls) w/ Nuoc Cham Dipping Fish Sauce | Cha Gio
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After trying to figure out the measurements from my mom's egg roll recipe (do Asian moms even measure?), I've finally come up with a delicious Vietnamese egg roll recipe that I know even the pickiest eaters will enjoy. Paired with a really easy, really fast, sweet and spicy Vietnamese dipping sauce (I know fish sauce can be scary, but trust me on this).
RECIPE:
(makes 20-25 egg rolls)
EGG ROLLS
20-25 spring roll wrappers
1 pound ground pork
3-4 small/medium carrots, grated
1 onion, diced
1/4 cup dehydrated wood ear mushrooms (fungus)
2 bundles bean thread noodles (about 3 ounces, dried)
1 Tbsp chicken bouillon powder
1 tsp salt
2 tsp sugar
1 tsp black pepper
1 egg (plus an extra beaten egg for sealing the wrapper)
DIPPING SAUCE
1/2 cup hot water
2-3 Tbsp sugar
2-3 Tbsp fish sauce
1/2 - 1 lime
1 Thai chili, sliced
2-3 garlic cloves, minced
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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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Bethlehem - Christmas de Kevin MacLeod fait l'objet d'une licence Creative Commons Attribution 4.0.
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HOW TO MAKE FISH ROLL | CRISPY FISH ROLL | STEP BY STEP | TASTY AND CRUMBLY FISH ROLL.
Hi foodzizzles fam, here is another great recipe for fish roll, its an easy and great way of making fish roll, fish roll is an African snacks , so yummy and has a great taste, please come with me as I take you through the step by step process of this tasty fish roll. below are the ingredients for this tasty fish roll, note some of the ingredients are to your discretion.
ingredients for fish roll
flour 2 cups heaped (7 fish rolls)
butter 1/2 cup heaped
baking powder 1 tsp
nutmeg 1/2 tsp for dough (discretion for filling )
1/3 tsp salt
1 tsp sugar
2 eggs (1 for egg wash)
water (little to get texture in video )
curry
thyme
black pepper /habanerro/ chilli
onion ( grated /diced)
seasoning
salt
process : please watch video :)
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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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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
FRIED BEAN CURD SHRIMP AND FISH ROLLS????????CRISPY AND DELICIOUS | CH SECRET RECIPES
Another favorite in the dim sum category, this crispy and delicious Bean curd Shrimp and Fish Roll is so addictive. Chopped up pieces of shrimps and minced fish wrapped in a bean curd skin, deep-fried until crispy and golden-brown.
INGREDIENTS
500 g Minced Fish
20 g Spring Onions
20 g Coriander
200 g Shrimp
2 tbsp Oyster Sauce
2 tsp Brown Sugar
2 tbsp Abalone Sauce
3 tsp Cornstarch
1 tbsp Cooking Wine
2 tbsp Sesame Oil
1 Egg
1 tsp White Pepper
Tofu Skin/Bean Curd Wrapper
Cooking Oil
PROCEDURE
Wash and chop the spring onions and coriander into tiny pieces, then mix into the minced fish. Chop the shrimps into tiny pieces then add into the minced fish.
Season with oyster sauce, brown sugar, abalone sauce, cornstarch, cooking wine, sesame oil and 1 egg. Mix then them together until well combined. Put in the fridge for 30 minutes.
Cut the bean curd skin. then start to wrap the fish mixture. Get a portion of the fish mixture and gently roll the bean curd skin.
Heat oil in a wok, then deep fry the rolls until both sides are golden brown. Serve.
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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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