Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 \N | Egg |
| 1 tablespoon | Cornflour |
| 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.