Crispy meat and seafood roll
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Crispy meat and seafood roll
  Meat    Seafood    Chinese    Appetizers    Rolls  
Last updated 6/12/2012 1:01:16 AM. Recipe ID 24576. Report a problem with this recipe.
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      Title: Crispy meat and seafood roll
 Categories: Chinese, Appetizers, Ceideburg 2
      Yield: 1 Servings
MMMMM------------------BASKET GARNISH (OPTIONAL-----------------------
      1 ts Sesame oil
      6 sm Crabs
    150 g  Potato
           Cooking oil

    100 g  Shelled prawns
    100 g  Raw chicken meat
    100 g  Water chestnuts (or canned
           -water chestnuts, or celery)
    100 g  Soaked sea cucumber
    100 g  Mushrooms

MMMMM---------------------SEASONING MIXTURE--------------------------
      1 tb Chinese yellow wine (or
      1 tb Cornflour
      1 ts Sesame oil
    1/4 ts Salt
    1/4 ts Sugar

     50 g  Bamboo shoots (or carrots)
    300 g  Pork caul lining (or bean
           -curd skin, or edible rice
    100 g  Chinese cured ham
     10 g  Coriander (12 sprigs)

      4    Egg whites
      1 tb Cornflour
      2 tb Water

MMMMM------------------------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. 

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Recipe ID 24576 (Apr 03, 2005)

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