Chef Leung has gone back to culinary traditions of the past to explore a classic dish of Daliang-style deep-fried meat rolls. This 200-year-old dish is traditionally made with chicken liver and pork, and rolled with caul fat, an ingredient that is rarely seen these days.
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20g pork caul
50g Kurobuta pork
20g Jinhua ham
15g liver sausage
15g Chinese sausage (lap cheong)
30g prawn paste
15g foie gras
1 stalk spring onion
1/2 tsp rose wine
1 tsp cornstarch
1/5 tsp pepper
1/5 tsp salt
1/5 tsp sugar
1/5 tsp chicken seasoning powder
1 egg white
1. Open up and lay out the pork caul as a thin layer for wrapping.
2. Cut the Kurobuta pork into thin slices and lay them on the pork caul.
3. Spread a layer of prawn paste on top of the Kurobuta pork slices.
4. Cut the Jinhua ham, liver and Chinese sausages, foie gras and spring onion into thin strips. Arrange them on the prawn paste and roll.
5. Mix the rose wine and egg whites with cornstarch, pepper, salt, sugar and chicken seasoning powder. Stir the mixture until well combined with a thick glue-like consistency. Apply on the edge of the roll to wrap.
6. Fry for about 2-3 minutes in medium-low heat until golden.
7. Slice and serve.