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.
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How to make the BEST Crispy Fried Lobster | Red Lobster's Leaked Recipe shh
How to make the BEST Fried Lobster | Red Lobster's Leaked Recipe shh
When it comes to seafood, lobster is the king. And my fried lobster tails is the perfect restaurant-style dish to showcase sweet lobster tails. They're easy to make and will WOW your friends and family
Ingredients
3 tbsps. red hot sauce
1/4 cup mayonnaise
1 tsp. lemon pepper
1 lemon
1 tbsp. adobo seasoning
1 tsp. paprika
1 tsp old bay seasoning
1/4 tsp. ground black pepper
3 tbsps. mustard
1 egg
1 cup all purpose four
1 cup buttermilk
2 lobster tails
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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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African Fish rolls recipe: tasty & crispy Episode 3 - Ke's Cook Island
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African fish rolls: A common street food in Cameroon and other African countries. This step-by-step video, when carefully followed; will give you the best, tasty, crispy and flavorful snack out there.A must make!!
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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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