Banh phuong hoang (phoenix rolls)

Yield: 4 Servings

Measure Ingredient
- Jane Harris DXDG05A MM:MK VMXV03A
2 Fileted chicken breast
10 Pieces of ham 2" by 1/2"
¼ pounds Shrimp
2 Green onions minced
2 teaspoons Lemon grass minced (fresh)
Salt
Black pepper
Cornstarch
1 cup Cooking oil

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 ⅒ 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

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