• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 2 pieces chicken breast with skin intact
  • 2 bananas (pisang rastali)
  • 1 nori sheet, cut into half
  • A little corn flour
  • Combine:
  • 1/2 cup tapioca flour
  • 1/2 tsp Chinese five spice powder
  • Dash of pepper
  • 1 egg, lightly beaten
  • 1 tbsp sesame seeds
  • Seasoning:
  • Pinch of salt and sugar
  • Dash of pepper


  1. Trim fat from chicken meat. Slice into 5cm thickness. Marinate with seasoning for 30 minutes. Spread out meat flat on a level surface. Sprinkle lightly with corn flour. Spread a {nori} sheet over the meat.
  2. Put a banana on one side nearest to the edge of the meat. Roll up the {nori} sheet tightly, swiss roll style. Tie the roll up at each end with a piece of cord.
  3. Roll up tightly with cling film wrap on the inside and aluminium foil on the outside. Repeat the process with the other {nori} sheet. Refrigerate rolls for two to three hours.
  4. Steam the rolls over rapidly boiling water for five to six minutes. Remove and set aside to cool completely.
  5. Dip rolls in egg mixture. Next, toss them in tapioca flour. Deep-fry in hot oil until golden.
  6. Remove, cool slightly, then cut into slices and serve with chilli sauce.

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