Five-Spice Pork Rolls
By á-9182
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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
Details
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.
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