阿嬷肉卷👵👵👵

IMG_4307.JPG

This is another dish that my mother-in-law made not so often, but that day she made it when my brother-in-law went over to her house for dinner and he enjoys it. After we came back to Perth, he ask me to make this dish, as usual her recipe is “agar agar”!! When I ask him whether does it taste the same as 阿嬷, he gives a 👍👍. Looks like this recipe is a keeper!

Make 16 rolls

Ingredients:
500g minced pork
250g water chestnut, diced
300g prawn, diced
6 pieces cream crackers, crushed 苏打饼
60g shredded carrots
1 eggs, beaten
1 big onions – add in just before ready to cook

1 packet of Seagull and Sun dried bean curd skin, cut into 20cm x 11cm

Seasoning:
2 1/2 tablespoon light soy sauce
1 tablespoon sugar
1 teaspoon salt
1 teaspoon corn flour
1/2 teaspoon pepper

Method:
Put ingredient A and seasoning in a large mixing bowl and mix well and marinade for few hours (if marinade overnight, do not put in the onions)
Use a damp cloth to lightly wipe the bean curd skin
Take 80g of meat mixture and place it on the skin
Fold the two side of the skin then roll up
Deep fry till golden brown, dish up and drain
Cut into bite size and serve hot

For freezing:
Deep fry till half cook, dish up and drain dry
Put in container and freeze for up to 1 month
Thaw the frozen roll in the fridge overnight
Cut into bite size, coat lightly with some corn flour before deep fry till golden brown
Serve hot

IMG_4313.JPG

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s