Chicken Floss with Sesame Crisp


Chicken Floss with Sesame Crisp

Ingredients: (yield 120 pieces)

15 pieces 8 ½” x 8 ½” spring roll skin (cut each piece into 8 equal pieces)

Filling: (mixed well)

1 cup packed chicken floss

1 tbsp toasted white sesame

1 tbsp toasted black sesame

Adequate cooking oil for deep-frying

Preparation Instructions:

  1. Lay a piece of spring roll skin on a working surface.
  2. Add ½ tsp filling at the center.
  3. Roll it up neatly, make a permanent knob by pushing the filling at the center.
  4. Repeat for the remaining ingredients.
  5. Heat up a wok on medium heat with adequate cooking oil for deep-frying.
  6. Deep-fry the spring roll crisp in batches until crispy and golden brown.
  7. Dish out and drain on paper towel.
  8. Transfer the drain spring roll crisp onto a baking tray lined with paper towel.
  9. Bake in pre-heated oven at 150 degree C for 5 minutes and lower the heat to 120 degree C for another 5 minutes. This will help to drain off the remaining oil.
  10. Remove, leave to cool completely.
  11. Keep the spring roll crisp in an air-tight container.

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