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Ingredients Jump to Instructions ↓

  1. 6 sm Crabs

  2. 150 g Potato

  3. Cornstarch Cooking oil --FILLING-- 100 g Shelled prawns

  4. 100 g Raw chicken meat

  5. 100 g Water chestnuts

  6. 100 g Soaked sea cucumber

  7. - 100 g Mushrooms

  8. 1 tb Chinese yellow wine

  9. 1 ts Sesame oil

  10. 1/4 ts Salt

  11. 1/4 ts Sugar

  12. --LEGS-- 50 g Bamboo shoots (or carrots)

  13. 300 g Pork caul lining

  14. 100 g Chinese cured ham

  15. 10 g Coriander (12 sprigs)

  16. --COATING-- 4 Egg whites

  17. 1 tb Cornflour

  18. 2 tb Water

  19. --SWEET SAUCE-- 1 tb Hoisin (barbecue) sauce

  20. 1/2 c Water

  21. 130 Nathan Road,

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

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

  24. 3. Slice bamboo shoots into 12 strips each 5 cms long and 1/2 cms wide.

  25. 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,

  26. 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.

  27. 5. Mix coating ingredients with

  28. 2 tbs water, and coat each "leg" with the paste.

  29. 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

  30. 3 minutes. To present

  31. 1. Lay "legs" on a paper doily in serving dish, arranging the potato baskets and crabs as a central garnish.

  32. 2. Serve the Hoisin sauce mixture on the side. From "Champion Recipe s of the

  33. 1986 Hong Kong Food Festival". Hong Kong Tourist Association,

  34. 1986. Posted by Stephen Ceideberg; October

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