Description[]
Deep fried meat roll in sweet and sour sauce
Ingredients[]
- 150 g lean pork
- 5 water chestnuts
- 2 spring onions
- 1 red pepper
- 1 egg
- 3 pieces thin bean curd skin
- 1 tbsp corn flour
Seasoning[]
- 1 tbsp light soy sauce
- ⅓ tbsp sugar
- ½ tbsp salt
- ½ egg
- ½ tbsp corn flour
Sauce[]
- 5 tbsp water
- 2 tbsp tomato ketchup
- 3 tbsp white vinegar
- 1 tbsp Worcestershire sauce
- 3 tbsp sugar
- 1 tbsp corn flour
- some sesame oil
Directions[]
- Remove membrane of water chestnuts, hit and chop into very small dices
- Mince lean pork, chop spring onion and red pepper into small dices
- Add seasoning into all minced and chopped materials, mix well
- Cut thin beancurd into small square, about 3 inches
- Whisk egg well, brush on both sides surface of bean curd
- Add in ⅔ tbsp of mixed materials of step (3), wrap as rolls
- Wrap rolls with corn flour on surface, until roll surface becomes dry
- Heat wok , deep fry wrapped rolls in middle heat until turn golden, dish up
- Heat wok with 1 tbsp of oil, pour in sauce cook until boiled, dish up in saucer