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Deep Fried Mutton Rolls
Category : Lamb, Mutton, Burgers and rolls
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- For the Filling: Mince the meat and mix with the salt, ground peppercorns, scallions, ginger, 1/4 tsp of the cornstrach, the MSG and enough water to bind the ingredients together.
- Set aside.
- Mix the other 1/4 tsp of cornstarch with the flour and enough water to make a thick paste.
- Soak the bean-curd sheets in warm water until soft.
- Take 1 sheet and spread the paste on the upper surface.
- Spread 1/3 of the meat filling lengthwise down the centre, leaving room at the bottom and on both sides.
- Fold up the bottom flap and start rolling.
- Midway, fold the two side flaps towards the centre.
- Continue rolling Seal the open end with a dab of flour paste.
- Repeat with the other two rolls.
- Place the rolls on a heat-proof dish and place in a steamer.
- Steam until the meat is cooked.
- Remove the rolls.
- Wrap each tightly in a piece of clean cheesecloth.
- Let stand until cool, then unwrap and cut crosswise into 1-inch or 30 mm long sections.
- Heat the oil in a wok over medium heat to 400� (205 C), or until a piece of scallion green or ginger quickly turns brown when tossed into the oil and a haze appears above the surface.
- Add the rolls and deep-fry until reddish-brown.
- Remove and drain well.
- Sprinkle with the spiced pepper-salt and serve.
Ingredients:
500 gm - lean boneless mutton
1/4 tsp - ground sichuan peppercorns
1/2 tsp - scallions, chopped
2 tsp - cornstarch (cornflour)
3 tsp - flour
3 - dried bean-curd sheets
2 cups (500 ml) - vegetable oil for deep-frying
1/4 tsp - spiced pepper & salt
1/4 tsp - msg
4 tsp - salt
500 gm - lean boneless mutton
1/4 tsp - ground sichuan peppercorns
1/2 tsp - scallions, chopped
2 tsp - cornstarch (cornflour)
3 tsp - flour
3 - dried bean-curd sheets
2 cups (500 ml) - vegetable oil for deep-frying
1/4 tsp - spiced pepper & salt
1/4 tsp - msg
4 tsp - salt
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