Deep Fried Paper Wrapped Beef Food

FLEISCHKUECHLE (FLESH-KEEK-LUH)

Steps:

• In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside.
• In a large bowl, stir together the flour and salt. Pour in the eggs and milk, and stir until well blended using a sturdy spoon. Form the dough into 2 inch balls, and roll out into circles 1/4 inch thick on a floured surface.
• Form the beef into golf ball sized balls, and place each one onto one half of a dough circle. Fold the other halves of the circles over to enclose the dough. Seal the edges using a saucer or pressing with your fingers.
• Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or over medium-high heat in a large deep skillet. Fry the Keuchle until golden brown, turning once. It should take about 10 minutes total for each batch.

FRIED BACON WRAPPED HOT DOG

Steps:

• Wrap each hot dog with a strip of bacon; secure with a toothpick. Refrigerate wrapped hot dogs while heating oil.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes. Drain on a paper towel-lined plate. Serve hot dogs in toasted buns.

PAPER-WRAPPED CHICKEN

Steps:

• Get grease-proof paper and cut into 18cm by 18cm 12 square pieces of papers.
• Marinate the chicken pieces with seasoning 1 for 15 minutes.
• Brush 1 side of the each paper with oil.
• Place a piece of chicken at one corner of the paper.
• Fold up this corner to cover the chicken.
• Then fold the sides to cover the chicken as well.
• Fold the remaining corner down and tuck into the pocket to make a package.
• Repeat for the rest of the chicken pieces.
• Heat oil in a saucepan for deep-frying.
• When the oil is hot, reduce the heat to medium-low.
• Place in the packages and fry for about 5 to 7 minutes.
• Remove and drain the packages off excess oil.
• Serve hot.
• The packages are to be open by the diners themselves.

DEEP-FRIED PAPER-WRAPPED BEEF

Steps:

• 1. Cut beef against the grain in slices 1/2 inch thick, then in rectangles 1 by 1 1/2 inches. 2. Mince garlic, and combine with soy sauce, sherry, sugar, salt, prepared mustard, pepper and sesame oil. Mix well, then add to beef and toss gently to coat. Let stand 1 hour, turning meat occasionally. 3. Drain well, discarding marinade. Then wrap beef in paper envelopes (see HOW-TO, _Paper Wrapping). Meanwhile, heat oil. 4. Add beef a few envelopes at a time, and deep-fry until done (about S minutes). Drain on paper toweling and serve beef hot in wrappers. NOTE: The wrappers help hold in flavor and retain heat. To eat, the diner breaks the envelope open with chopsticks or fork and discards the paper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

RICE PAPER WRAPPED FISH

Steps:

• Wash fish, pat dry on absorbent paper and cut into 12 pieces.
• Place chillies, sesame oil, coriander, basil and cumin seeds in a spice grinder or mortar and pestle, and grind until they form a rough paste.
• Spread paste over fish.
• Brush rice papers with warm water and set aside for 4 minutes or until they are soft.
• Place a piece of fish on each round, fold in sides and roll to enclose.
• Heat a little oil in a frypan over medium heat.
• Cook fish parcels for 2-3 minutes on each side, or until rice paper is golden and crispy, and fish is tender.
• Drain on absorbent paper.
• Sprinkle fish with sesame seeds, and serve with steamed asian greens drizzled with oyster sauce and steamed jasmine rice.