Deep-Fried Chicken Rolls
Ingredients
- 9 oz Fish meat paste
- 1 cup Onion, sliced
- 6 pcs Water chestnuts
- ½ cup Carrot slices (cooked)
- 1 Egg
- 2 pcs Dried bean curd sheets
- 4 oz Lean pork.
- Smashed garlic
- Salt
- Five spice powder
Preparation
- Cut lean pork into sticks (chopstick size thick). Marinate with 1 tsp sugar, 1 tsp wine, 1 tsp soysauce, 1 tsp cornestarch for 3 hours.
- Mix onion slices, carrot, shredded water chestnuts, and fish meat paste with garlic, salt, five spice powder, egg thoroughly.
- Cut dried bean curd sheet into rectangle, place half of “no.2” mixture accross the lower part of the sheet, place pork strings in middle, cover with the other half mixture. Roll into a cylinder, seal the edge with flour paste.
- Deep fry roll in warm oil (270°F) over medium heat for 4 minutes, when it is done, remove and cut into ½ inch sections, arrange on plate and serve with sea food paste (Huei-San chiuan) and Chinese parsley.