Five-Spice Pork Rolls

By á-9182

Ingredients

• 400 g 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
• 1 1/2 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

Preparation

Step 1

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.