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Crispy Mock Buddha's Hand


Crispy Mock Buddha's Hand
1/2 pound ground pork
2 Tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon rice wine
1 teaspoon sesame oil
1 slice fresh ginger, minced fine
1 scallion, minced fine
2 eggs, beaten
1 Tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon flour
1 cup corn oil
1. Mix pork, cornstarch, salt, wine, sesame oil, ginger, scallion, and one tablespoon of water. Divide the meat mixture into four portions.
2. Mix eggs, the other tablespoon cornstarch, and rest of the salt. 3. Lightly oil a frying pan and pour in half the egg batter. when set turn the omelette over for a minute, then remove to a plate. Repeat with the remaining egg mixture. Then cut each omelette in half.
4. Mix flour with a teaspoon of water to make a thick paste, spread on the edges of each omelette, and roll a portion of the meat mixture into a one-inch thick roll.
5. Cut four cuts into each roll leaving the fifth section a bit thicker than the other four. Slightly spread apart all sections, the fifth section even more so, but do not detach it (it is the thumb). Repeat making the other three hands.
6. Heat oil in a deep pot or wok and fry the hands for five minutes turning them gently after the first minute or two. Place them on a plate spreading the fingers slightly to resemble a Buddha's Hand. Serve, with hot sauce or plum sauce, if desired.

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