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18 December 2012,21:56 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Peel cucumber & cut it lengthwise into half. Scoop out seeds. Cut into 1" pieces.
  • Sprinkle salt and place in a colander (metal strainer with holes) with a plate and a weight on top for about 15 minutes, to extract as much water as possible. Rinse under running water and dry thoroughly.
  • Make a thick paste of the cucumber pieces in a blender.
  • Mince the chicken meat finely.
  • Mix chicken, cucumber paste, ginger, garlic, spring onion, salt, wine, ajinomoto and cornflour. Blend well. Keep aside.
  • Beat 2 eggs lightly and make the thinnest possible omelettes of the size of a saucer. 2 eggs will give 10 wafer thin omelettes.
  • Beat the remaining egg with flour and make a thick coating batter. Use water if necessary.
  • Place a small quantity of the chicken mixture in the centre of each omelette and roll up into parcels approx ¾ " thick and 2½ " long.
  • Coat the outside of the parcels carefully with the thick batter and sprinkle sesame seeds all over.
  • Heat the oil in the wok or a frying pan and fry the parcels gently for 5 minutes turning very carefully till golden brown. Serve hot.



  • 500 grams chicken breasts of 1 chicken - minced finely
  • 1 cucumber
  • 1 tablespoon finely chopped spring onions
  • 1 tablespoon each of finely chopped ginger & garlic
  • 1 teaspoon salt
  • 1 tablespoon rice wine - optional
  • A pinch ajinomoto
  • 1 tablespoon cornflour


  • 3 eggs
  • 3 tablespoons flour
  • 100 grams white sesame seeds
  • Cooking oil for frying

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