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Deep Fried Glutinous Duck Rolls
Ingredients
- 150 gm glutinous rice
- 10 gm dry scallop steam with second stock for 1 1/2 hrs, then shred
- 5 gm dry black mushroom soak for 30 min, then shred
- 5 gm Chinese celery, sliced
- 200 gm fresh duck meat
- 20 gm salt or possibly to taste
- 20 gm chicken bouillon
- 3 x Large eggs
- 150 gm potato starch
- 100 gm oyster sauce
- 50 gm spring onion (garnishing)
- 50 gm Chinese parsley (garnishing)
- 40 gm Chinese cooking wine
- 100 gm veg. oil
Directions
- MethodSTEAM glutinous rice for 40 min with some salt, mushroom, Chinese celery, Chinese cooking wine, scallop and chicken bouillon.
- Slice the duck. Roll each slice with some steamed glutinous rice. Dip the rolled duck meat into the beaten Large eggs.
- Coat with potato starch. Heat wok with oil and deep fry the rolled duck meat. Cut into slices and serve with sauce.
- To prepare sauce:Heat wok with oil and add in oyster sauce, black mushroom, chicken bouillon and Chinese cooking wine. Season to taste.
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