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recipe of the week | indian | mughlai
| chinese | litebite |
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SESAME DRUMSTICKS | CHINESE SPRING ROLLS |
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SESAME DRUMSTICKS
INGREDIENTS
8 chicken drumsticks, ¼ cup (60 ml) all purpose flour with
salt & pepper, 1  egg, beaten, ¼cup (60 ml) sesame seeds, ¼ cup (60 ml) toasted breadcrumbs, ¼
cup (60 ml) butter, melted.
METHOD
Wipe drumsticks, dip in seasoned flour, then beaten egg & coat in combined sesame
seeds & breadcrumbs.
Place drumsticks on greased baking pan & bake at 350ºF (180ºC) for 30 minutes. Brush
drumsticks with butter. Continue cooking a further 15-20 minutes or until golden brown.
HOW TO SERVE
Serve hot or cold.
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CHINESE SPRING ROLLS
INGREDIENTS
1 tbsp (15 ml) vegetable oil, 1 onion, finely chopped, ¼ lb
(10 g) lean ham, diced, ¼ lb (110 g) bean sprouts, 1 tsp (5
ml,) soya sauce, oil for deep frying, 8 spring roll wrappers.
METHOD
Heat oil in work & stir-fry onions until transparent. Add ham & bean sprouts, stir
fry gently for 1½ minutes. Stir soya sauce through mixture. Allow to cool.
Spoon 3 tbsp (45 ml) ham & onion filling on to each spring roll wrapper, fold over at
ends & roll up, pressing edges in firmly. Stand for 15 minutes. Heat oil in wok.
Deep-fry spring rolls until golden.
HOW TO SERVE
Serve hot with commercial plum sauce. |
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