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1
In a bowl, combine the chicken paste, fatback, and ground rice and use a rubber spatula to mix thoroughly.
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2
Lightly oil a baking sheet.
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3
Use 2 teaspoons to shape 1-inch meatballs: scoop up some of the paste with 1 spoon and pass it back and forth between the 2 spoons, molding it into a compact, nearly round ball and depositing the finished meatball onto the baking sheet.
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4
Repeat until all the paste has been shaped.
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5
To smooth out the meatballs, lightly oil your palms and roll each ball between them.
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6
Return the shiny orbs to the baking sheet.
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7
You need to sear the meatballs before you skewer them, to help them keep their shape.
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8
In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat.
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9
Add enough meatballs to cover about one-third of the skillet bottom.
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10
(If any meatball has flattened as it sat, give it a final roll between your hands before adding it to the skillet.)
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11
Sear the meatballs, shaking the skillet frequently so that they roll around.
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12
This helps them to color evenly and to keep their shape.
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13
When the meatballs have lost most of their pinkness and have turned off-white, slide them onto a plate.
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14
This should take about 2 minutes.
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15
Repeat with the remaining meatballs.
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16
Position a rack in the upper third of the oven and preheat to 475F.
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17
Line a baking sheet with aluminum foil.
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18
Thread 4 meatballs on each skewer, spacing them about a thumbs width apart, and place the skewers on the prepared baking sheet.
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19
(Or, set the skewers on a plate, cover with plastic wrap, and refrigerate for up to 24 hours.
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20
Bring to room temperature before baking.)
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21
Arrange the following at the table: rice papers, rice paper dipping bowl(s) filled with warm or hot water, vegetable garnish plate, and hoisin-garlic sauce.
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22
Set out a pair of kitchen scissors or a couple of knives for guests to cut the meatballs as they make their hand rolls.
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23
Place the skewers in the oven and cook, turning them every 3 to 4 minutes, for 12 to 16 minutes, or until the meatballs have puffed up to the size of Ping-Pong balls and are lightly sizzling and golden.
-
24
A few brown spots are fine.
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25
Remove from the oven and let cool briefly.
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26
When the meatballs have deflated and become wrinkly, transfer them to a platter and bring to the table.
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27
Explain to any diners new to this dish how to make their hand rolls.
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28
First soften a rice paper round in the water bowl and place it on a dinner plate.
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29
(See page 331 for tips on working with rice paper.)
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30
When the rice paper is pliable and tacky, layer it with the ingredients in the following order: a piece of lettuce, a few cucumber slices, some torn herb leaves, 2 meatballs (each halved), and a drizzle of sauce.
-
31
Wrap up and enjoy.
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32
People love fried foods but too many home cooks are intimidated by deep-frying.
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33
If you are one of them, you will miss out on a number of my favorite recipes in this book.
-
34
Here are some tips to smooth the way to success whenever you are deep-frying:
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35
Buy a deep-frying thermometer (same as a candy thermometer) and use a straight-sided pan (such as a Dutch oven) so you can clip it on.
-
36
Position the tip of the thermometer just above the bottom of the pan so you are measuring the heat of the oil and not the metal.
-
37
Get organized before you begin frying.
-
38
Put the food on one side of the stove and the setup for draining the crispy results on the other side.
-
39
Keep utensils such as a wire skimmer or tongs nearby.
-
40
Put a few sheets of newspaper on the floor if you are worried about dirtying the kitchen.
-
41
During or after frying, quickly wipe the stove and counter clean to prevent grease buildup.
-
42
Never let the oil get so hot that it smokes.
-
43
If it does, carefully move the pan to another burner.
-
44
After the smoke dissipates, reheat the oil and continue frying.
-
45
Fry in batches to avoid lowering the oil temperature.
-
46
Always let the oil return to the appropriate temperature (regulate the heat as necessary) before adding the next batch.
-
47
Recycle the oil used for deep-frying.
-
48
After frying, let the oil cool completely, then strain it through a fine-mesh sieve.
-
49
If the oil is cloudy or contains lots of unsavory bits, line the strainer with a paper towel or cheesecloth.
-
50
Transfer the oil to a clean, dry jar or plastic bottle, cap tightly, and store in a cool, dry place.
-
51
In general, I dont reuse oil once it has turned brown (as opposed to its golden color when new) or if it has picked up funky odors from frying foods like fish.
