Crispy Fried Caul Fat Rolls

Name: Crispy Fried Caul Fat Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 100 g prawns (washed and sliced); 50 g pork loin (washed and sliced into thin pieces); 50 g chicken (washed and sliced into thin pieces); 25 g winter bamboo shoots (washed and sliced into thin pieces); 10 g button mushrooms (washed and sliced); 1 egg (beaten); 15 g flour; 10 g soy sauce; 10 g each chopped scallion and ginger; 10 g MSG; 15 g sesame oil; 10 g Shaoxing wine

Crispy and golden on the outside, with tender meat and fresh shrimp inside.

45 min

Easy

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Ingredients

prawns (washed and sliced) 100 g

pork loin (washed and sliced into thin pieces) 50 g

chicken (washed and sliced into thin pieces) 50 g

winter bamboo shoots (washed and sliced into thin pieces) 25 g

button mushrooms (washed and sliced) 10 g

egg (beaten) 1

flour 15 g

soy sauce 10 g

chopped scallion and ginger 10 g each

MSG 10 g

sesame oil 15 g

Shaoxing wine 10 g

Instructions

Prepare the Caul Fat

Wash the pork caul fat, pat dry thoroughly with clean cheesecloth, and cut into 10 cm squares to make about 14 pieces.

Slice the Ingredients

Wash and slice the pork loin, winter bamboo shoots, and chicken into thin pieces about 3 cm long, 2.5 cm wide, and 0.3 cm thick. Wash and slice the prawns and button mushrooms into pieces about 0.6 cm thick.

Make the Filling

Place the sliced ingredients in a bowl. Add the soy sauce, chopped scallion and ginger, MSG, sesame oil, and Shaoxing wine, and mix well to form the filling.

Make the Batter and Roll

Crack the egg into a bowl and beat, then stir in the flour to make a smooth egg batter. Lay a piece of caul fat flat on the cutting board, first spread it with a layer of egg batter, then place a portion of filling on top, and roll up into a cylinder about 2 cm in diameter and 10 cm long. Arrange the rolls on a plate.

Steam Briefly

Place in a steamer and steam over high heat briefly, then remove.

Deep-Fry

Pour peanut oil into a wok and heat to about 50% hot (around 125°C) over medium heat. Coat each steamed roll thoroughly with egg batter, then roll in sesame seeds, and fry one by one in the oil until golden brown. Remove, drain off the oil, arrange on a serving plate, slice into pieces, and serve.