Recipe Ingredient
- (A):
- 150g deboned chicken breast meat, minced
- 50g prawns, minced
- 100g potatoes, boiled till soft and mashed
- (B):
- 4 water chestnuts (ma tai), chopped finely
- 2 crab sticks, shredded and chopped finely
- 1 tbsp chopped coriander leaves
- 1 tbsp chopped fresh red chillies
- 2 tbsp finely chopped carrot
- Seasoning:
- 1/4 tsp salt
- Dash of pepper
- 1/2 tsp sugar
- 1/2 tsp Chinese five spice powder
- 1 tsp Maggi concentrated chicken stock
- 1/2 tsp sesame oil
- 1 tsp corn flour
- 1½ tbsp egg white
- 10-11 slices white bread
- 1 sheet nori, cut into thin strips
- 1 cup breadcrumbs
- The white of one egg
Instructions
- Combine ingredients (A) in a mixing bowl. Add in ingredients (B) and stir in seasoning. Mix until well combined and mixture turns springy.
- Trim off all sides of the bread. With a rolling pin, flatten the slices of bread.
- Place 1½ tablespoons of filling on one side of a piece of bread.
- Roll up tightly and brush the edge of the bread with a little egg white to seal it.
- Steam the rolls over rapid boiling water for six to seven minutes. Remove the steamed rolls and leave to cool completely.
- Cut each steamed roll into two. Dip the pieces lightly in egg white and toss in breadcrumbs.
- Wrap a strip of nori in the middle of each piece and deep-fry in hot oil until golden.
- To serve: arrange on a plate in the form of firecrackers.
- Serve with wasabe mayo chilli sauce.
