Fried Dragon Intestine

Name: Fried Dragon Intestine
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 250 g Prawns (deveined, tendons removed, washed, and butterflied along the back); 50 g Chicken tenderloin (sliced into 0.2 cm thick pieces); 25 g Sea cucumber (sliced into 0.2 cm thick pieces, briefly blanched); 25 g Ham (sliced); 25 g Water chestnuts (sliced); 20 g Egg whites (beaten into a smooth egg-white paste); 4 g Fine salt; 1 g MSG; 10 g Soy sauce; 15 g Shaoxing wine; 10 g Ground white pepper; 10 g Sesame oil; 50 g Starch; 150 g Vegetable oil

Crispy outside, tender inside, savory and well-seasoned, with a fragrant sesame aroma.

1h 0m

Easy

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Ingredients

Prawns (deveined, tendons removed, washed, and butterflied along the back) 250 g

Chicken tenderloin (sliced into 0.2 cm thick pieces) 50 g

Sea cucumber (sliced into 0.2 cm thick pieces, briefly blanched) 25 g

Ham (sliced) 25 g

Water chestnuts (sliced) 25 g

Egg whites (beaten into a smooth egg-white paste) 20 g

Fine salt 4 g

MSG 1 g

Soy sauce 10 g

Shaoxing wine 15 g

Ground white pepper 10 g

Sesame oil 10 g

Starch 50 g

Vegetable oil 150 g

Instructions

Ingredient Preparation

Devein the prawns, remove the tendons, wash them clean, and butterfly them open along the back. Slice the chicken tenderloin and sea cucumber into 0.2 cm thick pieces, and cut the water chestnuts and ham into slices. Blanch the sea cucumber slices briefly in a pot of boiling water, then remove and drain.

Mixing the Filling

Place all the prepared ingredients in a bowl, add the fine salt, MSG, soy sauce, Shaoxing wine, ground white pepper, and sesame oil, and mix well to form a filling.

Preparing the Batter

Put the egg whites in a bowl, add wet starch and stir until smooth to make an egg-white batter; set aside.

Shaping and Steaming

Cut the pork caul fat into 12 cm squares and lay them flat. Spread a thin layer of the egg-white batter on each square, place one portion of filling in the center, and roll into a cylinder about 1.5 cm in diameter and 3.5 cm long. Steam over high heat until cooked through, then remove and drain off any liquid.

Coating and Deep-Frying

Coat each roll all over with the egg-white batter, then roll in a layer of sesame seeds. Deep-fry in oil heated to about 125°C (roughly medium heat) until the sesame seeds turn golden yellow, then remove and arrange the rolls neatly on a plate to serve.