Recipe Ingredient
- 2 pieces chicken breast with skin intact
- 2 bananas (pisang rastali)
- 1 nori sheet, cut into half
- A little corn flour
- Combine:
- 1/2 cup tapioca flour
- 1/2 tsp Chinese five spice powder
- Dash of pepper
- 1 egg, lightly beaten
- 1 tbsp sesame seeds
- Seasoning:
- Pinch of salt and sugar
- Dash of pepper
Instructions
- Trim fat from chicken meat. Slice into 5cm thickness. Marinate with seasoning for 30 minutes. Spread out meat flat on a level surface. Sprinkle lightly with corn flour. Spread a {nori} sheet over the meat.
- Put a banana on one side nearest to the edge of the meat. Roll up the {nori} sheet tightly, swiss roll style. Tie the roll up at each end with a piece of cord.
- Roll up tightly with cling film wrap on the inside and aluminium foil on the outside. Repeat the process with the other {nori} sheet. Refrigerate rolls for two to three hours.
- Steam the rolls over rapidly boiling water for five to six minutes. Remove and set aside to cool completely.
- Dip rolls in egg mixture. Next, toss them in tapioca flour. Deep-fry in hot oil until golden.
- Remove, cool slightly, then cut into slices and serve with chilli sauce.