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Banh Phuong Hoangpoultry, vietnam 2 fileted chicken breast 10 pieces of ham 2 by 1/2 1/4 lb shrimp 2 green onions minced 2 teaspoon lemon grass minced (fresh) 1 salt 1 black pepper 1 cornstarch 1 cup cooking oil 1. Cut each chicken breast into 5 thin slices 2. Place shrimp in mortar and smash into a paste, add onions, lemon grass, salt and pepper continue mashing until you have a paste 3. Lay chicken fillet on flat surface, place a piece of ham on 1 end, top ham with 1/10 of shrimp mixture 4. Roll up , dip in cornstarch and fry in oil until golden. I have never tried this without the ham, but it seems like it might work. Dgeign
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