Paper-Wrapped Seafood Delight

Paper-Wrapped Seafood Delight

　　Paper-Wrapped Seafood Delight

　　　Ingredients

　　100g rehydrated sea cucumber, 100g shrimp meat, 100g tender chicken breast, 200g superior stock, 14 sheets of 10cm square cellophane paper, 1 tsp cooking wine, sesame oil, minced ginger, and green onions to taste.

　　Preparation

　　1. Slice the chicken breast into thin pieces about 5cm long. Split the shrimp meat down the middle along the back, remove the intestinal tract, and slice diagonally. Slice the sea cucumber into 5cm-long pieces.

　　2. Bring the superior stock to a boil in a pot, add the sea cucumber and ½ tsp cooking wine, cook briefly, then remove and drain.

　　3. Place the sea cucumber, chicken breast, and shrimp meat in a bowl. Add green onions, minced ginger, salt, MSG, cooking wine, oyster sauce, and sesame oil. Mix well.

　　4. Lay out the cellophane paper flat. Divide the seasoned filling into 14 equal portions and place each into a sheet of cellophane. Wrap into rectangles approximately 6cm long and 2.8cm wide. To wrap: fold one corner of the cellophane inward to cover the filling, then fold the filling forward about 2.8cm. Fold in the sides of the cellophane, and tuck the final corner inside the packet, leaving a small portion exposed to make it easier to unwrap with chopsticks during serving.

　　5. Heat peanut oil in a clean pan until it reaches 150°C (medium heat), then add the wrapped packets.