Deep-Fried Beef or
Mutton Rolls
Ingredients
1 lb. (500g) lean boneless
beer or mutton
3 tsp. flour
4 tsp. salt
3 dried bean-curd sheets
1/4 tsp. ground Sichuan peppercorns
2 cups (500ml) vegetable oil for deep-frying
1/2 tsp. scallions, chopped
1/4 tsp. spiced pepper-salt
1/2 tsp. fresh ginger, chopped
1/4 tsp. MSG (optional)
2 tsp. cornstarch (cornflour)
Directions
- For the filling, mince the meat and
mix with the salt, ground peppercorns,
scallions, ginger, 1/4 tsp. of the cornstarch,
the MSG(optional) 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 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 30mm long
sections.
- Heat the oil in a wok over medium heat
to 400oF, 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 radish-brown. Remove and drain well.
Sprinkle with the spiced pepper-salt and
serve.
