Deep-Fried Fu-Chuk Roll Recipe

Deep-Fried Fu-Chuk Roll Recipe

8 Shitake mushrooms, soaked and shredded

5 dried oysters, soaked and shredded

10 button mushrooms, shredded

10 straw mushrooms, shredded

5 waterchestnuts, peeled, shredded

50g golden mushrooms

10g black fungus, soaked, shredded

5g fatt choy, soaked

2 pieces 20cmx20cm dried soya bean skin (fu-chuk)

2 satay sticks

Seasonings:

1 tablespoon oyster sauce

½ tablespoon light soy sauce

1 teaspoon sugar

½ teaspoon salt

100 ml water

1 tablespoon cornflour water, for thickening

Method:

Deep-fry dried soya bean skin in hot oil, dish up and soak into water until soft.  Drain.  Blanch the remaining ingredients, dish up.  Heat up 2 tablespoons oil, add in all ingredients and stir-fry until fragrant.  Add in all seasoning and simmer for 5 minutes.  Thicken with cornflour water.  Dish up, leave to cool and divide into 2 parts.  Put 1 part of filling onto a piece of fried soya bean skin and roll.  Fix with satay stick.  Heat up oil for deep-frying, deep-fry fu-chuk rolls until golden brown.  Dish up and drain.  Cut into slices and serve.