MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Crispy Meat and Seafood Roll
  Categories: Chinese, Appetizers, Ceideburg 2
       Yield: 1 servings
 MMMMM------------------BASKET GARNISH (OPTIONAL-----------------------
       1 ts Sesame oil
       6 sm Crabs
     150 g  Potato
            Cooking oil
     100 g  Shelled prawns
     100 g  Raw chicken meat
     100 g  Water chestnuts (or canned
            -water chestnuts, or celery)
     100 g  Soaked sea cucumber
     100 g  Mushrooms
 MMMMM---------------------SEASONING MIXTURE--------------------------
       1 tb Chinese yellow wine (or
       1 tb Cornflour
       1 ts Sesame oil
     1/4 ts Salt
     1/4 ts Sugar
      50 g  Bamboo shoots (or carrots)
     300 g  Pork caul lining (or bean
            -curd skin, or edible rice
     100 g  Chinese cured ham
      10 g  Coriander (12 sprigs)
       4    Egg whites
       1 tb Cornflour
       2 tb Water
 MMMMM------------------------SWEET SAUCE-----------------------------
       1 tb Hoisin (barbecue) sauce
     1/2 c  Water
   Here’s another of the Winners series.  This one might be a bit time
   consuming, buy there aren't any really exotic ingredients and, unless
   you get into garnishing it the way it shows in the book, not too much
   hassle. These are “mock” chicken legs++a minced mixture of meat and
   seafood rolled up and deep fried.  I'd use the rice paper option for
   wrappers as they are readily available, at least around here.  The
   basket garnish is an incredibly fussy little number actually woven
   from strips of potatoes. I'd use the two seive potato nest trick for
   that part if I bothered at all. The small crabs that go into the
   basket really are small crabs++ about two inches across the shell.
   They look neat, but add nothing to the dish aside from that.
   Establishment. Bui Hang Village Restaurant hotel Miramar) UG/F.,
   Princess Wing, Hotel Miramar, 130 Nathan Road, @Tsimshatsui, Kowloon.
   Chinese Cuisine Practical Class Platinum Award - Meat “South of the
   Yangtse River Crispy Leg” sounds prosaic in English, but to a Chinese
   the geographic description has many happy associations++ scenic
   beauty, ancient traditions, a land where poets found peace.  The
   promise of crispy legs in the dish evokes the image of Cantonese
   favorite - crispy chicken drumsticks yet the diner senses that there
   is a surprise treat in the dish.
   1.  Optional basket garnish:  Steam crabs and put aside.  Form
   potatoes into basket shapes.  This can be done by peeling them into
   long strips, which are then interwoven', and sealed with cornstarch
   paste. Deep-fry baskets over medium flame until golden. 2. Slice all
   filling ingredients at an angle, and cut into dia- mond shapes (which
   creates a better texture). Season with seasoning mixture. 3. Slice
   bamboo shoots into 12 strips each 5 cms long and 0.5 cms wide. 4.
   Divide pork caul lining into 12 triangular pieces (large enough to
   wrap “legs”). Cut ham into 24 strips. On to each pork caul lining lay
   one sprig of coriander, 2 strips of ham, and 1/12 of the diamond-cut
   filling ingredients. Place one strip of bamboo shoot on top, with
   half of it left outside wrapping. Fold and mould each filled pork
   caul lining into leg shape. 5. Mix coating ingredients with 2 tbs
   water, and coat each “leg” with the paste. 6. Mix Hoisin sauce with
   water, and simmer till thickened.
   To cook Carefully slide “legs” into medium-hot oil (sufficient to
   deep-fry all twelve at same time), with folded “leg” ends facing
   centre of wok. Deep-fry for 3 minutes, then increase heat a little
   and continue deep- frying for a further 3 minutes.
   To present 1. Lay “legs” on a paper doily in serving dish, arranging
   the potato baskets and crabs as a central garnish. 2. Serve the
   Hoisin sauce mixture on the side. From “Champion Recipes of the 1986
   Hong Kong Food Festival”.  Hong Kong Tourist Association, 1986.
   Posted by Stephen Ceideberg; October 27 1992.