Two More Taiwan-Style Snacks (台灣小吃 龍鳳腿 台南蝦卷)

Here are two more Taiwan-style snacks:

I. Taiwan-style Dragon and Phoenix Leg (台灣小吃 龍鳳腿)

1. Mince ¼ cabbage, mix in 1 tsp salt, wait 2-3 minutes, hand-squeeze water out. 
2. Mince 5 more vegetables: Onion, Celery, Cilantro stem (optional), Carrot (use slicer), Water Chestnut.  Note 1- See Chicken Roll for more details. The difference here is the need to chop into finer pieces, i.e., smaller than 1/4"-square pieces. 
3. Slice 1/4 of a lettuce (into 1/4-1/2" slices) and spread into the bottom of a large flat plate (use as garnish).
4. Marinate 1/4 lb Ground pork with 1 tsp of rice wine, 1 tsp of corn starch, 1 tsp of soy sauce, 1/2 tsp salt, 1/4 tsp of minced ginger in a larger bowl for at least 20 minutes.
5. Add 3/4 lb of Fish Paste and all the minced vegetables from Step 2 into the mixing bowl. Season with 1/2 tsp five-spices, 1 tsp sugar, 2 tsp white pepper, 2 tsp sesame oil, and 1 Tbsp of Sweet Potato Powder.  Stir into thick-paste form.  Note- Gradually add 1 Tbsp of Sweet Potato Powder a time and stir, until the mixture is thick enough (no longer watery), esp. for the fish paste that is frozen, defrosted, and drained of water (but still watery).
6. Wrap the paste from Step 5 into chicken drumstick form, with Caul Fat (豬網油, spread Caul Fat to 3-4”-wide strips). Place a bamboo stick in the middle, and roll up (cut the net-like Caul Fat with knife, patch as needed). Spread all purpose flour evenly outside the wrap.  Place the wrapped rolls in a "stand-up" posture in a mid-sized bowl, with thicker-end down and bamboo-stick leaning on the edge of the bowl.  Note 2- Instead of using Caul Fat (the traditional, authentic wrap), we can also use To-Fu-Skin as we did for the Chicken Roll (wipe the to-fu-skin with damp kitchen towel to soften, before wrapping).
7. Pan-Fry the rolls with 1/2" of Vegi-Oil in a flat pan, using the following sequence: (1) ~3 minutes each side in Medium-to-Low Heat, i.e., 3 mins x 2 sides;  (2) ~1 min each side in Medium-to-High Heat, until the the skin is golden brown and the Caul Fat is no longer visible (By now, all fat would be now in the pan, no longer on the roll.)   
8. Prepare dip- Use Chili Sauce, i.e., a sweet & spicy sauce (甜辣醬) or its substitute (2 tsp soy sauce, 2 tsp of any hot and spicy chili pepper sauce, 2 Tbsp Ketchup) as dip (see more info in Step 7 of the Chicken Roll post). In the left picture below the 3 large chicken-drumsticks-shaped items are the finished products, although the drumsticks should be smaller ("These look like Turkey Drumsticks!", as my adult supervisor and the boss at home said :-).  

II. Taiwan-style Shrimp Roll (台南蝦卷)

1. Get 1/2 lb of peeled and devened shrimp from any Chinese market (clean, and chop each into 2-3 chunks).  Note 1- Larger chunks of shrimp make the name for this item. Marinate 1 lb of shrimps for 2-3 hours with 1 Tbsp of rice cooking wine, 1 Tbsp of corn starch, 1/4 tsp of baking soda, and 1 Tbsp of veggie oil, as we did in Sautéd Crystal Shrimps.
2. Mix in 1/2 cup of sliced carrot and 12-15 chopped water chestnuts.  Prepare lettuce as Step 3 above. 
3. Mix in 1/2 lb of fish paste, season with 1/4 tsp of minced ginger, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp white pepper, 1 Tbsp of rice wine, and 2 tsp sesame oil.  Stir into thick-paste form.  Lastly, add 1/4 cup of Yellow Leek or Yellow Chive (韭黄, clean and chop into 1.5-2" segments) and some chopped cilantro (optional), and stir again.  Note 2- Don't add yellow leek too early, as it will dispense water into the paste. If the fish paste has been frozen and then defrosted, it must be drained of water completely (might consider using fresh fish paste to make this item).
   
4. Wrap the paste with caul fat (see left picture above), or in to-fu-skin (see right picture above), into spring-roll (春捲) shape.
5. Pan-fry in a flat pan with 1/2" vegi-oil in the following sequence: 2-3 minutes each side in medium-to-low heat (i.e., 2-3 minutes x 2 sides), ~1 minute each side in medium-to-high heat until golden brown.  The 6 smaller spring-rolls-like items around the plate in the left picture are the finished products wrapped in Caul Fat.  The right picture shows shrimp rolls wrapped in To-Fu-Skin. .