Deep-fried Money Rolls

Dim Sum and Other Snack Foods

Deep-fried Money Rolls
Ingredients:
2 cups flour
1 teaspoon baking powder
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon powdered chicken bouillon
1 teaspoon sugar
1 egg, beaten
3 Tablespoons corn oil
1/2 pound chicken livers
3 Tablespoons ginger juice
4 Chinese black mushrooms, soaked for thirty minutes, stems removed, then slivered
1/2 cup bean spouts, heads and tails removed
1 stalk Chinese celery, cut into thin slivers
1/2 cup Chinese chives
3 cloves garlic, sliced and slivered
2 Tablespoons vegetarian oyster sauce
1 Tablespoon sugar
1 teaspoon sesame oil
1 large bean curd sheet, cut into six-inch strips the long way, then cut in half
2 cups corn oil
1/2 cup of plum sauce
Preparation:
1. Mix flour, baking powder, cornstarch, chicken bouillon, and sugar, then add egg and mix well. Allow this batter to stand about ten minutes.
2. Heat corn oil and fry chicken livers until they are half cooked, yet still pink in the middle. Remove from the wok and slice, then sliver them.
3. Mix chicken livers and ginger juice and let set for five to ten minutes then add mushroom slivers, bean sprouts, slivers of celery, chives, and garlic slivers. Then add oyster sauce, sugar, and sesame oil, and mix gently.
4. Take one sheet of bean curd and roll about five tablespoons of filling in it. Then dip in the batter and fry in the oil for three minutes or until golden. Repeat until all filling is wrapped with bean curd, battered, and fried. Cut each bean curd roll in half, on an angle, and stand on its end, placing them decoratively on a flat platter, then serve them with plum sauce on the side.

Flavor and Fortune is a magazine of: