| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Ch4, Teletext |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Chicken breast fillet |
| 1/2 |
|
In root ginger |
| 1 |
|
Clove garlic |
| 3 |
|
Spring onions |
| 1/2 |
|
Red pepper |
|
|
Oil for deep-frying |
| 1 |
tb |
Medium sherry |
| 1 |
tb |
Dark soy sauce |
| 1 |
tb |
Hoisin sauce |
| 1 |
ts |
Sesame oil |
|
|
Salt and pepper |
| 1 |
|
Egg |
| 1 |
tb |
Cornflour |
| 28 |
|
Sheets rice paper |
INSTRUCTIONS
Slice chicken into short narrow strips. Peel and finely chop ginger and
garlic. Finely chop spring onions De-seed red pepper and dice finely.
Heat 1 tbsp oil in frying pan. Fry garlic and ginger for 1 minute. Add in
chicken. Fry until whitened.
Add in spring onion and red pepper. Stir-fry for 2 minutes.
Add in sherry, soy sauce, oyster sauce, sesame oil, salt and pepper.
Stir-fry for 2 minutes. Cool.
Beat egg. Sprinkle baking tray with cornflour. Take 1 sheet of rice paper.
Brush with a little beaten egg Top with another sheet of rice paper.
Place a tbsp of the chicken mixture in the centre of the layered sheets.
Brush edges with beaten egg. Fold edges over chicken. Brush with egg and
roll tightly into a parcel. Place on cornfloured baking tray.
Repeat process, making 14 parcels. Heat oil in a wok or deep frying pan.
Deep-fry the parcels in batches till golden-brown.
Remove with slotted spoon. Drain on kitchen paper. Serve warm with soy and
chilli dipping sauces.
Converted by MC_Buster.
NOTES : Makes 14
Recipe by: Teletext (Ch4)
Converted by MM_Buster v2.0l.
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