Saturday, November 29, 2008
Taiwanese Fried Chicken Roll (with no Chicken)
This is an all time favorite at Thanksgiving. I've had it at many restaurants, but I'll be honest with you...mine is better than any of them! If you're in Rowland Heights, you can try Sim Ba La or Good Time Cafe - those are pretty good if you can't make it yourself.
Here's how you do it:
1/2 lb ground pork
1/2 lb chopped assorted fish cake. I like to buy all this at 99 Ranch Market.
1 C finely chopped onion
1/2 C finely chopped carrot
Chop everything and drop it into a large bowl. Mix well.
In a small bowl, add 2 Tsp cornstarch, 1 1/2 Tsp sugar, 1 Tsp cooking wine, 1 tsp sesame oil, salt and pepper. Mix that up well. Scoop it out into your bowl of food and stir and mix everything well. Ensure all the clumps of cornstarch are broken up and mixed in well. Set the bowl aside for a few mintes.
Meanwhile, decide if you're going to use tofu paper or seaweed. Either way, you're going to moisten a towel or paper towel, but if you're using seaweed, it can't be too wet or it will shrink and rip. Experiment with a sheet or two in seeing how much moisture you need to make it workable, but without ripping it.
Lay out a sheet, add mixture to form a churro-like roll at one end of the sheet. Roll the sheet and tuck in the edges to form a roll. Make as many as you can with the mixture.
Heat up 1 inch of oil in a frying pan to medium-hot heat. Fry the rolls, turning frequently, for about 10-12 minutes.
Take out, slice and eat with Ketsup.