Ming Tsai

Recipes

Directions

In a bowl, mix together the ground chicken, scallions and 1 1/2 tablespoons of hoisin sauce. Season with salt and pepper and set a side.  Cut the pizza dough into 2 pieces, roll out each piece 1/8 of an inch thick and square (cut the edges to help shape).  Spread the chicken mixture on top of the dough.  Tightly roll the dough from the bottom, like a jellyroll.  Wrap in plastic wrap to maintain tightness. Place in the freezer until firm and almost frozen through. Repeat with remaining pizza dough.  Remove from the freezer and cut into 1/3-inch pieces.  In a deep pan, add 1/4-inch of oil and heat to 350 degrees.  Add slices to the oil and cook until golden brown.  Remove from the pan and drain on a paper towel lined plate.  Pour off all but 1 tablespoon of oil from the pan.  Add the shrimp, ginger and remaining hoisin sauce. Season with salt and pepper. Saute until cooked and coated about 2 minutes per side.  Using a melon baller, scoop out small balls from the avocado. To serve place a shrimp on top of the chicken roll, top with avocado ball and garnish with the scallion strips.