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Wednesday, May 13, 2009

Phoenix Roll

Global Cuisine > Chinese > Phoenix Roll
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Preparation time : 10 minutes
Cooking time : 30 minutes

Serves 3

Ingredients :

1 teaspoon peanut oil
Pancake mixture


6 oz. minced pork
1 dessertspoon canned water chestnuts
1 dessertspoon canned bamboo shoots
1/2 Chinese mushroom
1 dessertspoon shell cooked prawns
Pinch each salt, sugar and Ve-Tsin
Few drops soy sauce
1 teaspoon egg (fully beaten)
1 thin strip boiled ham (5 inches x 1/4 inch)
2 strips bamboo shoots (3 inches long, 3/4 inch square)
Peanut oil

Method :

How to make the Pancake

1. Pour enough pancake mixture to make the thinnest layer of pancake.

2.Heat the peanut oil in a large frying-pan. Fry the pancake with low volumn of heat, to make sure the pancake do not over cooked.

How to make the Filling

1. Cook together the minced pork, water chestnuts, bamboo shoots, chinese mushroom and the cooked prawns.

2. Place the pancake mixture on the table.

3. Combine all the ingredients and add the salt, Ve-Tsin and soy sauce.

4. Form into an oblong about 5 1/2 inches by 2 1/2 inches. Sprinkle very little beaten egg over the pancake and smooth it over evenly with the finger tips.

5. Place the oblong on the side of the pancake. Arrange the strip of ham on centre of the mixture with a strip of bamboo shoot on either side of it.

6. Bring the far side of the pancake over the filling then bring each side up and over and press gently.

7. Trickle a little more beaten egg on the surfaces of pancake.

8. Roll up the pancake into a thickish sausage (tucked in the phoenix roll of the ends part).

9. Steam for 20 minutes. Drain well; drop into medium hot oil and cook for 8-10 minutes until golden brown.

10. Ready for serve.

Global Cuisine > Chinese > Phoenix Roll
97 of 177 < prev next >


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