Crispy Chicken Rolls
|Chicken breast halves||6|
|Chopped cooked shrimp||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Vegetable oil||150 Milliliter|
Place each chicken breast half on a sheet of waxed paper.
Ratten chicken to 1/4inch thickness using a meat mallet or rolling pin.
Combine shrimp, butter, onion, and 3/4 teaspoon salt; spoon about 1/4 cup shrimp mixture in center of each piece of chicken.
Roll up lengthwise, and secure with a wooden pick.
Cover and refrigerate 15 minutes.
Combine 1 cup flour, baking powder, salt, and water.
Dredge each chicken roll in flour, and coat with batter.
Fry in 1 inch hot oil (375Â°) in a large skillet about 15 minutes or until golden brown.
Drain thoroughly on paper towels; serve immediately