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1
Optional basket garnish: Steam crabs and put aside.
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2
Form potatoes into basket shapes.
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3
This can be done by peeling them into long strips, which are then interwoven and sealed with cornstarch paste.
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4
Deep-fry baskets over medium flame until golden.
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5
Filling: Slice all filling ingredients at an angle and cut into diamond shapes, which creates a better texture.
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6
Season with seasoning mixture.
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7
Slice bamboo shoots into 12 strips, each 5 centimeters long and half a centimeter wide.
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8
Divide pork caul lining into 12 triangular pieces, large enough to wrap legs.
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9
Cut ham into 24 strips.
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10
Onto each pork caul lining lay one sprig of coriander, 2 strips of ham, and 1/12 of the diamond-cut filling ingredients.
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11
Place one strip of bamboo shoot on top, with half of it left outside wrapping.
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12
Fold and mould each filled pork caul lining into leg shape.
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13
Coating: Mix coating ingredients with 2 tbsp.
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14
water and coat each leg with the paste.
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15
Mix Hoisin sauce with water and simmer until thickened.
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16
To cook, carefully slide legs into medium-hot oil sufficient to deep-fry all twelve at same time.
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17
Folded leg ends should face the centre of wok.
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18
Deep-fry for 3 minutes; then increase heat a little and continue deep-frying for a further 3 minutes.
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19
To present, lay legs on a paper doily in serving dish, arranging the potato baskets and crabs as a central garnish.
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20
Serve the Hoisin sauce mixture on the side.
