Phoenix Roll Recipe
Phoenix Roll is a delicious recipe which you will love to serve to your friends and family. This is something which I tried on my last weekend party and it was a great hit. So, why dont you try the same and share your experience with us!
Ingredients
1 teaspoon peanut oil pancake mixture
FILLING
6 oz. raw pork (3/4 of it fat)
1 dessertspoon canned water chestnuts
1 dessertspoon canned bamboo shoots
1/2 Chinese mushroom
1 dessertspoon shelled cooked prawns
Pinch each salt, sugar and Ve-Tsin
Few drops soy sauce
1 teaspoon beaten whole egg
1 thin strip boiled ham (5 inches X 1/4 inch)
2 strips bamboo shoots (3 inches long, 3/4 inch square)
Peanut oil for deep frying
Directions
TO MAKE THE PANCAKE Very gently warm the peanut oil in a large frying-pan.
The pancake must remain yellow, so the oil rnust not be hot.
Pour in enough pancake mixture to make the thinnest possible layer, cook until just firm then remove to a lightly oiled surface.
TO MAKE THE FILLING Finely chop the pork, the water chestnuts, the bamboo shoots, the mushroom and the cooked prawns.
Add the salt, sugar, Ve-Tsin and soy sauce.
Beat well together, throwing the mixture on the table time and again to combine the ingredients very well.
Form into an oblong about 5 1/2 inches by 2 1/2 inches.
Sprinkle very little beaten egg over the pancake and smooth it over evenly with the finger tips.
Place the oblong on the side of the pancake nearest you, about 3 inches back from the edge.
Arrange the strip of ham down the centre of the mixture with a strip of bamboo shoot on either side of it.
Bring the far side of the pancake over the filling then bring each side up and over and press gently together.
Trickle a little more beaten egg on the surfaces which have none on them.
Beginning with the side nearest you, roll up the pancake into a thickish sausage-like shape with the ends tucked in.
Steam for 20 minutes.
Drain well; drop into medium hot oil and cook for 8-10 minutes until golden brown.
The pancake must remain yellow, so the oil rnust not be hot.
Pour in enough pancake mixture to make the thinnest possible layer, cook until just firm then remove to a lightly oiled surface.
TO MAKE THE FILLING Finely chop the pork, the water chestnuts, the bamboo shoots, the mushroom and the cooked prawns.
Add the salt, sugar, Ve-Tsin and soy sauce.
Beat well together, throwing the mixture on the table time and again to combine the ingredients very well.
Form into an oblong about 5 1/2 inches by 2 1/2 inches.
Sprinkle very little beaten egg over the pancake and smooth it over evenly with the finger tips.
Place the oblong on the side of the pancake nearest you, about 3 inches back from the edge.
Arrange the strip of ham down the centre of the mixture with a strip of bamboo shoot on either side of it.
Bring the far side of the pancake over the filling then bring each side up and over and press gently together.
Trickle a little more beaten egg on the surfaces which have none on them.
Beginning with the side nearest you, roll up the pancake into a thickish sausage-like shape with the ends tucked in.
Steam for 20 minutes.
Drain well; drop into medium hot oil and cook for 8-10 minutes until golden brown.
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