Crispy

6 sm Crabs

150 g Potato

Cornstarch Cooking oil

--FILLING--

100 g Shelled prawns

100 g Raw chicken meat

100 g Water chestnuts

100 g Soaked sea cucumber

- 100 g Mushrooms

--SEASONING MIXTURE--

1 tb Chinese yellow wine

1 ts Sesame oil

1/4 ts Salt

1/4 ts Sugar

--LEGS--

50 g Bamboo shoots (or carrots)

300 g Pork caul lining

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

130 Nathan Road,

1. Optional basket garnish: Steam crabs and put aside. Form

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 1/2 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