Halal Chicken and Seafood Rolls
Ingredients
- 1 kg chicken breast or thigh
- 300 g peeled shrimp
- 200 g mackerel fish
- 200 g jicama
- 50 g carrot
- 15 cloves garlic
- 2 stalks green onion
- 2 shiitake mushrooms
- 2 eggs
- 1.5 tbsp five-spice powder
- 1 tbsp mushroom bouillon powder
- 1.5 tbsp salt
- 2 tsp sugar
- 1 tsp pepper
- 2 tbsp sesame oil
- 100 g all-purpose flour
- tofu skin as needed
Preparation
Mix all ingredients except flour until well combined, then add flour and stir until fully incorporated.
Place a sheet of tofu skin on a cutting board, add the mixture as desired, roll and compact it, and repeat with remaining mixture.
Heat a steamer and steam the rolls until cooked, about 15 minutes on high heat.
Remove from steamer and let cool to room temperature.
Fry until golden brown and slightly dry, then drain and cut into pieces as desired.
Tips
The quantities are adjusted to my taste; feel free to adjust to your preference.
For a non-halal version, substitute chicken with pork.
