-
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.
