Recipe Ingredient
- 400g pork (with a little fat attached)
- 4 water chestnuts, diced
- 1/2 onion, diced
- 1 tbsp chopped spring onion
- 1 small egg
- 1 large piece bean curd sheet, cut into 14x7cm each piece
- Seasoning
- 1/4 tsp pepper
- 1 tsp five-spice powder (ng heong fan)
- 1 tsp sugar
- 1½ tbsp light soya sauce
- 1 tsp oyster sauce
- 1/2 tsp sesame oil
- 1 tbsp corn flour or sweet potato flour
- Dipping sauce (combined)
- 4-5 tbsp Thai sweet chilli sauce
- 1 tsp lime juice
- 2 pieces peanut candy (gong t´ng), crushed
Instructions
- Cut the pork into small strips. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mix.
- Marinate meat for at least an hour, or preferably several hours, in the refrigerator.
- Put 1-2 tablespoons marinated mixture on to each bean curd skin piece. Form into a long roll. Roll up tightly and twist both the ends.
- Steam rolls for 8 minutes. Remove, cool then deep-fry in hot oil until golden and crispy.
- Cut into slices and serve with dipping sauce.
