| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vietnamese |
Vietnamese, Poultry |
4 |
Servings |
INGREDIENTS
|
|
– Jane Harris DXDG05A MM:MK VMXV03A |
| 2 |
|
Fileted chicken breast |
| 10 |
|
Pieces of ham 2" by 1/2" |
| 1/4 |
lb |
Shrimp |
| 2 |
|
Green onions minced |
| 2 |
ts |
Lemon grass minced (fresh) |
|
|
Salt |
|
|
Black pepper |
|
|
Cornstarch |
| 1 |
c |
Cooking oil |
INSTRUCTIONS
1. Cut each chicken breast into 5 thin slices 2. Place shrimp in mortar and
smash into a paste, add onions, lemon grass, salt and pepper continue
mashing until you have a paste 3. Lay chicken fillet on flat surface, place
a piece of ham on 1 end, top ham with 1/10 of shrimp mixture 4. Roll up ,
dip in cornstarch and fry in oil until golden. I have never tried this
without the ham, but it seems like it might work. Dgeign
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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