Deep-fried chicken and seaweed rolls

Preparation info
    • Difficulty


Appears in
Floyd's China

By Keith Floyd

Published 2005

  • About


  • 200 g/7 oz skinless, boneless chicken breast, finely minced with
  • 75 g/3


  1. Combine the minced chicken and pork with the water chestnuts, sesame oil and cornflour. Season with soy sauce, salt and pepper.
  2. Cut the seaweed into 3.5 cm/1½ inch wide strips. Place about 1 tablespoon of the chicken mixture on each strip of seaweed and roll up, then tuck in the edges and seal the end with a little flour and water paste. Dip the ends of each ro