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
- 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.
- Spread out each koay teow sheet on a flat surface. Open up gently and cut into four equal pieces.
- 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.
- Steam over rapid boiling water for seven to eight minutes. Serve rolls garnished with garlic crisps.
