Dragon-Phoenix Legs

Name: Dragon-Phoenix Legs
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 250 g shrimp meat (minced); 250 g chicken meat (minced); 12 pork caul fat (each piece 2-inch square, spread out to wrap the filling); 2 eggs (separate the whites; one white beaten into the filling, one beaten for the batter); 12 duck foot bones (inserted as the drumstick bone at one end); 300 g water chestnuts (peeled, finely minced, and water squeezed out); a pinch salt (for seasoning the filling); 45 g flour (mixed with egg white into a thin batter); 20 g water chestnut starch (dredged over the pork caul fat; the original calls it dry water chestnut starch)

A Fujian-style fried dish featuring a filling of shrimp, chicken, and minced water chestnuts, wrapped in pork caul fat, rolled into a leg shape, and deep-fried.

40 min

Easy

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Ingredients

shrimp meat (minced) 250 g

chicken meat (minced) 250 g

pork caul fat (each piece 2-inch square, spread out to wrap the filling) 12

eggs (separate the whites; one white beaten into the filling, one beaten for the batter) 2

duck foot bones (inserted as the drumstick bone at one end) 12

water chestnuts (peeled, finely minced, and water squeezed out) 300 g

salt (for seasoning the filling) a pinch

flour (mixed with egg white into a thin batter) 45 g

water chestnut starch (dredged over the pork caul fat; the original calls it dry water chestnut starch) 20 g

Instructions

Prepare the filling

Peel the water chestnuts and mince them finely, squeezing out the excess water; mince the shrimp and chicken together; beat one egg white until frothy, combine it with the water chestnut mince and the shrimp-chicken mince, add a pinch of salt, and mix well.

Prepare the batter

Beat the remaining egg white until frothy and mix with the flour to form a thin batter (the original text calls this "flour paste").

Wrap and shape

Spread out the pieces of pork caul fat one by one, dust each with a layer of dry water chestnut starch, then spread on the egg-white flour batter, place the shrimp-chicken mince on top, and roll each one up to resemble a chicken drumstick. Insert a duck foot bone into one end of each to serve as the drumstick bone.