Dragon and Phoenix Legs Recipe
Ingredients :
125 g 100 g 150 g 1/4 cup 1 tablespoon 2 teaspoons 5 tablespoons 2 1 tablespoon	Lean pork Chicken breast meat Shelled shrimps, uncooked Onions Rice wine or sherry Salt Cornflour Eggs Sesame seed oil Freshly ground Szechwan pepper A large sheet of cellophane paper Oil for deep frying
Method : Coarsely chop the lean pork, chicken, shrimps and onions. Mix with salt, rice wine or sherry and pepper and divide into 10 portions. Beat the eggs and mix with 2 tablespoons cornflour. Cut the cellophane paper into 10 pieces roughly 5X10 cm. On the middle of each paper place a portion of the filling. Rub some egg and cornflour 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 cornflour 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.