1/2 pound of ground chicken
1 bunch of scallions, sliced thin, green and white parts, reserve 3 scallions cut into 1 inch thin strips for garnish
3 tablespoons of hoisin sauce
1 pound of store-bought pizza dough
1/2 pound of small shrimp
1 teaspoon ginger, minced
canola oil for cooking
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.