Crispy Fried Caul Fat Rolls

Name: Crispy Fried Caul Fat Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 150 g Pork caul fat (washed and drained); 100 g Pork (finely minced); 50 g Shrimp meat (finely minced); 50 g Chicken (finely minced); 25 g Water chestnuts (cut into small dice); 25 g Ham (cut into small dice); 30 g Egg white; 50 g Flour; 50 g Starch; 4 g Fine salt; 2 g Monosodium glutamate; 15 g Shaoxing wine; 15 g Minced scallion and ginger; 1 g Sichuan pepper powder; 1000 g Peanut oil (about 75 g actually consumed)

A traditional Shandong deep-fried dish featuring a filling of pork, shrimp, and chicken wrapped in pork caul fat and fried until golden—crispy on the outside and tender within.

45 min

Easy

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Ingredients

Pork caul fat (washed and drained) 150 g

Pork (finely minced) 100 g

Shrimp meat (finely minced) 50 g

Chicken (finely minced) 50 g

Water chestnuts (cut into small dice) 25 g

Ham (cut into small dice) 25 g

Egg white 30 g

Flour 50 g

Starch 50 g

Fine salt 4 g

Monosodium glutamate 2 g

Shaoxing wine 15 g

Minced scallion and ginger 15 g

Sichuan pepper powder 1 g

Peanut oil (about 75 g actually consumed) 1000 g

Instructions

Make the filling

Finely mince the pork, shrimp, and chicken separately. Cut the water chestnuts and ham into small dice. Place them in a bowl, add the salt, monosodium glutamate, Shaoxing wine, minced scallion and ginger, and Sichuan pepper powder, then stir well to combine into a uniform filling.

Wrap the caul fat rolls

Lay the pork caul fat flat on a cutting board. Spread the filling evenly over it, then roll it up into a cylinder about 2 cm in diameter and 10 cm long. Seal the seam with wet starch.

Batter and deep-fry

Mix the egg white, flour, and starch into a smooth batter. Coat the caul fat rolls with the batter, then deep-fry in peanut oil heated to about 125 °C (medium heat) until golden brown. Remove and drain off excess oil, then cut into segments and arrange on a plate to serve.