Chicken and Shrimp Hekeng Roll
Ingredients
- 250g coarsely ground chicken
- 250g coarsely ground shrimp
- 2 carrots, coarsely grated
- 2 spring onions, sliced
- 1 egg
- 2 heaping tablespoons all-purpose flour
- 1 heaping tablespoon tapioca flour
- 1 large sheet bean curd skin
Seasonings
- Pepper
- A pinch of nutmeg
- Ginger, to taste
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- Salt
- Bouillon powder
- 6 cloves garlic, fried and mashed
Preparation
Cut the bean curd skin into appropriate sizes and soak briefly in water until just wet, then drain.
Fry the garlic cloves until golden, then mash them.
Mix all the filling ingredients together until well combined.
Take a sheet of bean curd skin, add the filling, fold and roll tightly to seal.
Bring water to a boil in a steamer, steam the rolls for 20-30 minutes.
Allow to cool, then cut into pieces. The hekeng is ready to fry or freeze.
Tips
This recipe makes a large batch that can be frozen for future meals.
The outer layer is crispy and the inside is savory when fried.
Serve with stir-fried vegetables as a complement.
