• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 400g chicken fillet, cut into strips
  • 1 Tbsp TUMIX Chicken
  • 4 water chestnuts, coarsely chopped
  • 1 onion, chopped
  • 1 stalk spring onion, diced
  • 1 egg
  • 2 large sheets foo peh (dried beancurd sheet), divide each sheet into 6 pieces
  • Enough oil for deep-frying
  • Flour paste - (mixed)
  • 2 tbsp plain flour
  • 3 tbsp water
  • Seasoning
  • 3/4 tbsp Chinese five spice powder
  • 1/2 tsp AJI-SHIO Flavoured Pepper
  • 1/2 tsp AJI-SHIO Iodised Table Salt
  • 1/2 tsp AJI-NO-MOTO
  • 1 tbsp sugar
  • 1 egg, lightly beaten
  • 2 tbsp light soy sauce
  • 1/2 tsp sesame oil
  • 1 tbsp corn flour
  • Dipping sauce - (combined)
  • 2 pieces peanut candy
  • 6 tbsp Thai sweet chilli sauce
  • 1 tbsp lime juice

Instructions

  1. Marinate chicken with TUMIX Chicken.
  2. Combine chicken fillet, water chestnuts, onion, spring onion and combined seasoning in a mixing bowl. Mix well. Chill mixture in the refrigerator for 1 hour.
  3. Spoon the mixture onto a cut sheet of beancurd. Fold in the two sides and brush with flour paste to seal the edges and sides. Roll up.
  4. Arrange rolls in a steamer and steam for 6 - 7 minutes. Remove and cool.
  5. Deep-fry rolls in hot oil until golden brown.
  6. Cut into slices. Serve with dipping sauce and cucumber.
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