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Receta Crispy Meat And Seafood Roll
by Global Cookbook

Crispy Meat And Seafood Roll
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Ingredientes

  • 1 tsp Sesame oil
  • 6 sm Crabs
  • 150 gm Potato Cornstarch Veg. oil
  • 100 gm Shelled prawns
  • 100 gm Raw chicken meat
  • 100 gm Water chestnuts (or possibly canned, water chestnuts, or possibly
  • 100 gm Soaked sea cucumber, (optional)
  • 100 gm Mushrooms
  • 1 Tbsp. Chinese yellow wine (or possibly, sherry)
  • 1 Tbsp. Cornflour
  • 1 tsp Sesame oil
  • 1/4 tsp Salt
  • 1/4 tsp Sugar
  • 50 gm Bamboo shoots, (or possibly carrots)
  • 300 gm Pork caul lining (or possibly bean, curd skin, or possibly edible
  • 100 gm Chinese cured ham
  • 10 gm Coriander (12 sprigs)
  • 4 x Egg whites
  • 1 Tbsp. Cornflour
  • 2 Tbsp. Water
  • 1 Tbsp. Hoisin (barbecue) sauce
  • 1/2 c. Water

Direcciones

  1. 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.
  2. These are "mock" chicken legsa chopped mix 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 which part if I bothered at all.
  3. The small crabs which go into the basket really are small crabs about two inches across the shell.
  4. They look neat, but add in nothing to the dish aside from which.
  5. Establishment. Bui Hang Village Restaurant hotel Miramar) UG/F., Princess
  6. 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 which there is a surprise treat in the dish.
  7. Optional basket garnish: Steam crabs and put aside. Form potatoes into basket shapes. This can be done by peeling them into long strips, that are then interwoven', and sealed with cornstarch paste. Deep-fry baskets over medium flame till golden brown.
  8. Slice all filling ingredients at an angle, and cut into dia- mond shapes (that creates a better texture). Season with seasoning mix.
  9. Slice bamboo shoots into 12 strips each 5 cms long and 0.5 cms wide.
  10. Divide pork caul lining into 12 triangular pcs (large sufficient to wrap
  11. "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.
  12. Mix coating ingredients with 2 tbs water, and coat each "leg"
  13. with the paste.
  14. Mix Hoisin sauce with water, and simmer until thickened.
  15. To cook Carefully slide "legs" into medium-warm oil (sufficient to deep-fry all twelve at same time), with folded "leg" ends facing centre of wok. Deep-fry for 3 min, then increase heat a little and continue deep- frying for a further 3 min.
  16. To present
  17. Lay "legs" on a paper doily in serving dish, arranging the potato baskets and crabs as a central garnish.
  18. Serve the Hoisin sauce mix on the side.