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Crispy Meat and Seafood Roll

 

30

Yield

1

servings

Prep

1

hrs

Cook

10

min

Ready

Trans-fat Free, High Fiber
 

Ingredients

Basket garnish (optional)
1 teaspoon sesame oil
6 small crab, hard shell
*
150 grams potatoes
1 x cornstarch
*
1 x vegetable oil
*
Filling
100 grams shrimp
shelled
100 grams chicken
raw
100 grams water chestnuts
or canned water chestnuts, or celery)
100 grams sea cucumber
soaked, (optional), 100 g mushrooms
*
Seasoning mixture
1 tablespoon chinese (xiao xiang) wine
yellow, (or sherry)
*
1 tablespoon cornstarch
1 teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon sugar
Legs
50 grams bamboo shoots
or carrots
300 grams pork caul
lining, or bean curd skin, or edible rice paper
*
100 grams ham
chinese cured
10 grams coriander
Coating
4 each egg whites
*
1 tablespoon cornstarch
2 tablespoons water
Sweet sauce
1 tablespoon hoisin sauce
½ cup water

Directions

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 diamond shapes (which creates a better texture).

Season with seasoning mixture.

Slice bamboo shoots into 12 strips each 5 cms long and 0½ 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 tablespoon water, and coat each "leg" with the paste.

Mix Hoisin sauce with water, and simmer until 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 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 798g (28.1 oz)
Amount per Serving
Calories 145016% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 337mg 112%
Sodium 2289mg 95%
Total Carbohydrate 74g 74%
Dietary Fiber 9g 37%
Sugars g
Protein 161g
Vitamin A 11% Vitamin C 87%
Calcium 20% Iron 59%
* based on a 2,000 calorie diet How is this calculated?

 

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