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

  • 400g pork (with a little fat attached)
  • 4 water chestnuts, diced
  • 1/2 onion, diced
  • 1 tbsp chopped spring onion
  • 1 small egg
  • 1 large piece bean curd sheet, cut into 14x7cm each piece
  • Seasoning
  • 1/4 tsp pepper
  • 1 tsp five-spice powder (ng heong fan)
  • 1 tsp sugar
  • 1½ tbsp light soya sauce
  • 1 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 1 tbsp corn flour or sweet potato flour
  • Dipping sauce (combined)
  • 4-5 tbsp Thai sweet chilli sauce
  • 1 tsp lime juice
  • 2 pieces peanut candy (gong t´ng), crushed

Instructions

  1. Cut the pork into small strips. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mix.
  2. Marinate meat for at least an hour, or preferably several hours, in the refrigerator.
  3. Put 1-2 tablespoons marinated mixture on to each bean curd skin piece. Form into a long roll. Roll up tightly and twist both the ends.
  4. Steam rolls for 8 minutes. Remove, cool then deep-fry in hot oil until golden and crispy.
  5. Cut into slices and serve with dipping sauce.

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