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Ingredients :
100 g chicken breast meat
125 g lean pork
150 g shrimps, uncooked and shell
removed
1/4 cup onions
1 tablespoon rice wine
2 teaspoons salt
5 tablespoons cornstarch
2 eggs
1 tablespoon sesame seed oil
Freshly ground Szechwan pepper
A large sheet of cellophane paper
Oil for deep frying
Method :
Chop the lean pork, shrimps, chicken and
onions coarsely. Mix in the salt, rice wine and pepper before dividing
it into 10 portions. Beat the eggs in a bowl and mix in 2 tablespoons
cornstarch. Cut the cellophane paper into 10 pieces of about 10 x 5 cm. On the middle of each
paper place a portion of the filling. Rub some egg and cornstarch
mixture all around it. Then wrap the sheet round
the filling to make the shape of a chicken leg, making 10 'legs'
in all. Put them on a plate and
steam for about 10 minutes, then take them out and place on a cold
plate. Mix the remaining 3
tablespoons 3 tablespoons cornstarch with 3 tablespoons water to
make a batter. Heat the oil in a wok or
deep-fryer, deep fry each of the 'legs' in the batter until golden
and serve hot.
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