Chicken Shrimp Rolls

"This is one of my family's favorite meals. It takes a little work, but it is well worth the effort! I love the deep fry taste, but will often make it using "Shake 'N Bake" instead of the tempura to make it more healthy."
 
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Ready In:
1hr 15mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Pound chicken breasts to 1/4" thickness between two sheets of waxed paper.
  • Poach shrimp in boiling water with garlic, bay leaf, and peppercorns for 2 minutes.
  • Shell, devein, and chop cooked shrimp.
  • Combine with butter, onion, bread crumbs and salt.
  • Divide the shrimp mixture into 6 equal parts and spoon into the center of the chicken breasts, leaving 1/4" on all sides.
  • Roll and fasten with toothpicks to secure.
  • Cover and refrigerate for 15 minutes.
  • Heat oil to 375 degrees in a deep fryer.
  • Mix together the flour, baking powder, water and salt.
  • Dip the chicken rolls in the batter and fry for 10 minutes, turning often.
  • Drain on paper towels.
  • Remove toothpicks from chicken rolls.
  • Serve with Remoulade Sauce.

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