Crispy Meat And Seafood Roll

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 1 tb Chinese yellow wine (or -sherry) 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 -paper) 100 g Chinese cured ham 10 g Coriander (12 sprigs) 4 Egg whites 1 tb Cornflour 2 tb Water 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.

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.

Slice all filling ingredients at an angle, and cut into dia- mond shapes (which creates a better texture). Season with seasoning mixture.

Slice bamboo shoots into 12 strips each 5 cms long and 0.5 cms wide.

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.

Mix coating ingredients with 2 tbs water, and coat each ‘leg’ with the paste.

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.

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. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008