1/2 lb. ground pork
1/2 lb. finely chopped chicken breast
6-8 medium shrimp chopped fine
1 med. onion chopped fine
2 tsp. salt (l.s.)
1 tbl. ginger wine
1 tsp. fagara pepper
5 tbl. tapioca or corn starch
2 eggs
10 pieces of aluminum foil 3"x5" or cellophane paper
10 bamboo sticks
1 tbl. sesame oil
oil for frying
- Mix ground pork, chicken, shrimp, onions, wine, pepper and salt into a mix, blending well.
- Form into 10-12 chicken legs and pierce halfway with bamboo, spray Pam on paper.
- Beat eggs and corn starch well, then brush some of the mixture around the mock chicken legs, then mold into leg & steam about 10 minutes.
- Let cool before taking off paper.
- Add some water to remaining eggs and corn starch, making a batter.
- Dip leg into batter and deep fry.
Serve with master sauce and chopped scallions.