SPICED MEAT ROLL - KONG HEE FATT CHOY

SPICED MEAT ROLL

(A)

500gm minced chicken meat,I use ayam mas

2 big onions,sliced finely

200gm chopped water-chesnuts or sengkuang

2 tbsp diced spring onions

3-4 chilli padi chopped,if you like it hot

11/2 tsp chinese five-spice powder

1/2 tsp pepper

1 tbsp light soy sauce

1 tsp oyster sauce

1 tsp salt

3 tsp sugar

Mix A all together and leaves aside

4 large beancurd sheets(tau poay) cut into 16cm squares.

1 egg lightly beaten for sealing rolls

Oil for deep frying.


1. Spread beancurd sheet and put 2 tbsp of the mixer roll up neatly. Seal edges with a little egg .

2. Poke the beancurd skin with a fork to prevent air bubbles from forming during frying.

3. Heat oil and deep fry the meat rolls until a light golden brown. Drain well and cut each roll into sliced and serve with chilli sauce.