The braising sauce is tasty. The rolls are flavourful on its own and best serve immediately after frying. The braised one is good with rice as the sauce tasted just perfect [not too salty but tasty]. It's delicious.
Recipe adapted from Yum Yum Magazine No. 77
[makes 30 rolls]
300 gm half lean and fat pork – minced
150 gm fish paste
¼ tsp salt
¼ tsp pepper
1 tsp cornflour
2 tbsp chopped spring onions
1 sheet beancurd skin [tau poay] – cut into 30 pieces
Enough oil for frying
Seasoning [combine together]
¼ tsp each of salt and pepper
½ tsp each sugar, chicken stock granules and sesame seed oil
½ tbsp each light soy sauce and oyster sauce
- Combine minced meat, fish paste, salt and mix until very sticky. Add in pepper and cornstarch. Mix well and add in spring onions. Mix into a paste and chill in the fridge for 1-2 hours.
- Spread some filling on beancurd skin sheet and wrap up. Repeat the same for the remaining filling.
- Heat enough oil in pan, deep fry or pan fry until rolls are cooked and golden brown. Dish up and drain.
- Remove excess oil. Pour combine seasoning sauce in pan and add in the fried rolls.
- Cook until sauce has thickened and almost dry. Dish up and serve hot.