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Crispy Meat & Seafood Roll

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Recipe

 

Yield

1 servings

Prep

1 hrs

Cook

10 min

Ready

Trans-fat Free, High Fiber

Ingredients

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

Amount Measure Ingredient Features
Basket garnish (optional)
5 ml sesame oil
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6 small crab, hard shell
*
1.5E+2 grams potatoes
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1 x cornstarch
* Camera
1 x vegetable oil
* Camera
Filling
1E+2 grams shrimp
shelled
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1E+2 grams chicken
raw
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1E+2 grams water chestnuts
or canned water chestnuts, or celery)
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1E+2 grams sea cucumber
soaked, (optional), 100 g mushrooms
*
Seasoning mixture
15 ml chinese (xiao xiang) wine
yellow, (or sherry)
*
15 ml cornstarch
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5 ml sesame oil
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1.3 ml salt
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1.3 ml sugar
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Legs
5E+1 grams bamboo shoots
or carrots
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3E+2 grams pork caul
lining, or bean curd skin, or edible rice paper
*
1E+2 grams ham
chinese cured
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1E+1 grams coriander
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Coating
4 each egg whites
* Camera
15 ml cornstarch
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3E+1 ml water
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Sweet sauce
15 ml hoisin sauce
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118 ml water
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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 Arrow up button

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Nutrition Facts

Serving Size 798g (28.1 oz)
Amount per Serving
Calories 145016% 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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