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
- Marinate chicken with TUMIX Chicken.
- 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.
- 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.
- Arrange rolls in a steamer and steam for 6 - 7 minutes. Remove and cool.
- Deep-fry rolls in hot oil until golden brown.
- Cut into slices. Serve with dipping sauce and cucumber.
