← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 400 g pork mince (or finely diced shoulder)
• 100 g Prawns (shrimp), peeled and chopped
• 6 Water chestnuts (fresh or tinned), finely diced
• 1 Onion, finely diced
• 4 cloves Garlic, finely chopped
• 1½ tsp Chinese five-spice
• 1 tsp Salt
• 1½ tsp Sugar
• ¼ tsp White pepper
• 1 tbsp Soy sauce
• 1 Eggs
• 2 tbsp Cornflour (cornstarch)
• 2 Dried beancurd skin sheets (fu pei), wiped with a damp cloth, cut into 4 rectangles
• 500 ml oil, for frying
• 4 tbsp sweet sauce (hoisin)
• 4 tbsp chilli sauce

Method

1. Mix the pork, prawns, water chestnuts, onion, garlic, five-spice, salt, sugar, pepper, soy sauce, egg and cornflour, and stir hard in one direction for 2 min until sticky.
2. Lay a sheet of beancurd skin smooth side down. Spoon a log of filling along one edge, roll up firmly, tuck in the ends and seal with a dab of cornflour paste. Repeat to make 8 rolls.
3. Steam the rolls over boiling water for 15 min until firm and cooked through. Cool for a few minutes so the skin dries.
4. Heat the oil in a wok to 170°C (340°F) and fry the rolls in batches for 3–4 min, turning, until crisp and golden.
5. Drain, slice on the diagonal and serve with the sweet sauce and chilli sauce, with sliced cucumber on the side.

Tips

• Steamed rolls freeze well; fry them from frozen for a little longer.
• Contains pork, shellfish, egg, soy and wheat (sauces).

Sources

Written in our own words after cross-checking these recipes:

Noob Cook Taste Asian Food MyKitchen101en