• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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Recipe Ingredient

  • 4 pieces koay teow sheets (available at wet markets)
  • Filling:
  • 125g prawns, coarsely chopped
  • 125g chicken meat, minced
  • 1 tbsp finely-chopped black mushrooms
  • 2 tbsp finely-chopped wood-ear fungus (took yee)
  • 25g soaked glass noodles, cut into 1cm pieces
  • 1 tbsp chopped spring onions
  • 1 tsp chopped red chillies
  • Seasoning (A):
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • 1/2 tsp sesame oil
  • 1/2 tsp cornflour

Instructions

  1. COMBINE prawns, chicken meat, mushroom, wood-ear fungus with glass noodles and stir in seasoning (A). Add in chopped spring onions and red chillies to mix. Chill mixture in the refrigerator.
  2. Spread out each koay teow sheet on a flat surface. Open up gently and cut into four equal pieces.
  3. Put two tablespoons of filling on one side of the koay teow sheet. Roll up Swiss-roll style, then remove each roll on to a steaming tray.
  4. Steam over rapid boiling water for seven to eight minutes. Serve rolls garnished with garlic crisps.

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