Yield: 1 servings
|½ pounds||Chicken breast fillet|
|½ \N||In root ginger|
|1 \N||Clove garlic|
|3 \N||Spring onions|
|½ \N||Red pepper|
|\N \N||Oil for deep-frying|
|1 tablespoon||Medium sherry|
|1 tablespoon||Dark soy sauce|
|1 tablespoon||Hoisin sauce|
|1 teaspoon||Sesame oil|
|\N \N||Salt and pepper|
|28 \N||Sheets rice paper|
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.