Deep Fried Paper Wrapped Beef Recipes

PAPER-WRAPPED CHICKEN

Steps:

• Mix the teriyaki sauce, garlic, ginger, and red pepper flakes in a bowl; stir in the chicken pieces until thoroughly coated.
• Cover the bowl and refrigerate the chicken 3 to 4 hours to overnight.
• Remove a piece of chicken from the marinade and place into the center of an aluminum square.
• Fold the square diagonally over the chicken piece in a triangle shape; fold up the open edges of the triangle several times and press tightly together to seal the chicken into the foil. Repeat with remaining chicken pieces. Discard the used marinade.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently add the sealed foil packets to the hot oil and fry until the chicken is tender and cooked through, 2 to 4 minutes. Drain the packets on paper towels and allow to cool slightly.
• To serve, tear open the packets along the sealed edges.

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

DEEP-FRIED PAPER-WRAPPED CHICKEN

Steps:

• 1. Skin and bone chicken breast. Cut either in 1 1/2-inch cubes or against the grain in 1/4-inch slices, then in 1- by 1 1/2-inch strips. 2. Combine soy sauce and sherry add to chicken and toss lightly. Let stand 30 minutes, turning occasionally. Then drain, discarding marinade. 3. Meanwhile cut parchment or wax paper in 20 to 30 4-inch squares. Wrap each piece of chicken, envelope-style, in a square of paper (see HOW-TO, _Paper Wrapping). 4. Heat oil nearly to smoking. Add paper-wrapped chicken, a few pieces at a time, then reduce heat immediately. Deep-fry, flap-side down, until done (3 to 5 minutes). Drain on paper toweling. 5. Repeat process until all pieces are cooked, reheating oil each time. Serve hot in wrappers. (To eat, the diner breaks open the paper envelopes one at a time with chopsticks or fork.) NOTE: This dish is served frequently at banquets and must be eaten hot. It may be kept warm a few minutes in a slow oven (200 degrees), but should never be reheated or it will toughen. VARIATIONS: * In step 2, add to the marinade any of the following: 2 slices fresh ginger root, minced and/or 1 scallion stalk, minced. 1 tablespoon peanut oil, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/2 teaspoon sugar, dash of pepper. dash of celery salt, dash of pepper. * In step 2, substitute any of the following marinades: 1 tablespoon soy sauce 1/2 teaspoon hoisin sauce 1/2 teaspoon peanut oil 1/4 teaspoon salt 1 teaspoon Chinese parsley, minced and 1 teaspoon scallion stalk, minced. 1/4 cup scallions, minced 1 teaspoon sugar 2 teaspoons hoisin sauce 1/2 teaspoon salt and 1/4 teaspoon sesame oil. 2 tablespoons oyster sauce, 1/2 teaspoon sugar, 1/2 teaspoon soybean paste, 1/4 teaspoon salt and a few drops of sesame oil. * In step 3, when wrapping the chicken, include in each packet any of the following: one or two 1-inch sections of scallion stalk. a bit of minced ginger. a sprig of Chinese parsley. a shelled pine nut. a piece of smoked ham, cut the same size as the chicken. several green peas, parboiled first. * In step 4, double-fry the chicken Heat oil first to 250 degrees and fry, a few envelopes at a time, turning constantly for 3 minutes. Drain on paper toweling. Then increase temperature of oil to 375 degrees. Return wrapped chicken and refry 2 minutes more. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED PAPER-WRAPPED BEEF

Steps:

• 1. Cut beef against the grain in slices 1/2 inch thick, then in rectangles 1 by 1 1/2 inches. 2. Mince garlic, and combine with soy sauce, sherry, sugar, salt, prepared mustard, pepper and sesame oil. Mix well, then add to beef and toss gently to coat. Let stand 1 hour, turning meat occasionally. 3. Drain well, discarding marinade. Then wrap beef in paper envelopes (see HOW-TO, _Paper Wrapping). Meanwhile, heat oil. 4. Add beef a few envelopes at a time, and deep-fry until done (about S minutes). Drain on paper toweling and serve beef hot in wrappers. NOTE: The wrappers help hold in flavor and retain heat. To eat, the diner breaks the envelope open with chopsticks or fork and discards the paper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PAPER-WRAPPED CHICKEN

Steps:

• Get grease-proof paper and cut into 18cm by 18cm 12 square pieces of papers.
• Marinate the chicken pieces with seasoning 1 for 15 minutes.
• Brush 1 side of the each paper with oil.
• Place a piece of chicken at one corner of the paper.
• Fold up this corner to cover the chicken.
• Then fold the sides to cover the chicken as well.
• Fold the remaining corner down and tuck into the pocket to make a package.
• Repeat for the rest of the chicken pieces.
• Heat oil in a saucepan for deep-frying.
• When the oil is hot, reduce the heat to medium-low.
• Place in the packages and fry for about 5 to 7 minutes.
• Remove and drain the packages off excess oil.
• Serve hot.
• The packages are to be open by the diners themselves.

RICE PAPER WRAPPED FISH

Steps:

• Wash fish, pat dry on absorbent paper and cut into 12 pieces.
• Place chillies, sesame oil, coriander, basil and cumin seeds in a spice grinder or mortar and pestle, and grind until they form a rough paste.
• Spread paste over fish.
• Brush rice papers with warm water and set aside for 4 minutes or until they are soft.
• Place a piece of fish on each round, fold in sides and roll to enclose.
• Heat a little oil in a frypan over medium heat.
• Cook fish parcels for 2-3 minutes on each side, or until rice paper is golden and crispy, and fish is tender.
• Drain on absorbent paper.
• Sprinkle fish with sesame seeds, and serve with steamed asian greens drizzled with oyster sauce and steamed jasmine rice.