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1
There are several ways that these roulades may be cooked.
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2
They may be broiled, charcoal-grilled or cooked in a skillet with a little oil.
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3
Preheat a broiler or charcoal grill or have a skillet ready.
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4
Place the breast halves on a flat surface and cut off enough of the end pieces to make five ounces.
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5
Put the end pieces into the container of a food processor or electric blender and add the shrimp, coriander leaves and salt.
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6
Blend until it has the consistency of hamburger meat.
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7
Meanwhile, put the salt pork slices in a small skillet and cook, turning the pieces often, until they are well browned and slightly crisp.
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8
Remove the slices from the skillet, and when they are cool enough to handle, cut them lengthwise into 32 thin, julienne strips.
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9
Put the chicken breast halves on a flat surface and cut them on the diagonal into approximately 16 thin slices.
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10
Pound each slice until it is quite thin and almost transparent.
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11
Spoon an equal amount of the ground shrimp-and-chicken mixture into the center of each slice.
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12
Smear this filling evenly over each piece.
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13
Stack two pieces each of the salt pork, carrot, green pepper and green onion over the center of the filling.
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14
Roll each slice over neatly and tightly, like small sausages, to enclose the filling.
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15
Arrange four of the filled chicken pieces close together and run two skewers parallel and crosswise through the centers to hold the groupings of four together.
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16
Brush each grouping on all sides with a little oil.
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17
To prepare the sauce, grind together the coriander seeds, caraway seeds and garlic, preferably in a mortar and pestle or in a small spice mill or grinder.
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18
Heat one tablespoon of oil in a small skillet and add the sliced shallots.
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19
Cook briefly, stirring, and add the ground spice mixture.
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20
Add the soy sauce, chicken broth and brown sugar and bring to the boil.
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21
Let simmer about five minutes.
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22
Meanwhile, cook the skewered chicken roulades as desired - under the broiler, on a grill or in a skillet.
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23
Cook about four or five minutes or less on one side.
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24
Turn the roulades and cook about four or five minutes on the second side.
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25
Spoon the sauce over the roulades and serve.
