Deep-fried chicken and seaweed rolls

Name: Deep-fried chicken and seaweed rolls
Cuisine: China
Ingredients: 100 g/3½ oz toasted white sesame seeds; a little flour and water paste, to seal the rolls; vegetable oil, for deep-frying; sea salt and freshly ground black pepper; 75 g/3 oz fatty pork, such as belly of pork; 200 g/7 oz skinless, boneless chicken breast, finely minced with; 2 tablespoons sesame oil; 6 water chestnuts, rinsed, dried and minced; 6 sheets lava seaweed, layered in wet cloths for 10 minutes before using; 1 thin slice peeled fresh root ginger, minced; 1 tablespoon cornflour; a dash of light soy sauce

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

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

Asia
China
Snack

Method

Combine the minced chicken and pork with the water chestnuts, sesame oil and cornflour. Season with soy sauce, salt and pepper.
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