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.