CHICKEN ROLLS

   

I love rolling meat with seaweed and beancurd skin. This meatroll is almost like Ngo Hiang,also meat roll,but mostly consist of pork meat. For this recipe,I used chicken meat. Other than chicken meat,you can also use prawn,sotong,pork or beef. It is then flavoured to make it tasty. Ngo Hiang is wrapped without beancurd sheet,but I like to double the skin with nori sheet. I think that it tasted more nicer with the nori sheet. I did made 2  rolls without nori sheet, the rolls are steamed for 10 minutes and then deep-fried in hot oil till cooked. If you make  thinner rolls, there is no need to do the steaming, but straight 

bring it to deep-fry in medium heat. The reason I steamed it first is because my rolls are thick,and I'm afraid if I straight deep-fry, the meat will be burned before it is cooked,so I steamed first so that it can be cooked much faster. This chicken meat rolls are special hit at my home.

500g chicken/fish paste or sotong

6 waterchestnuts,chopped and squeezed dry

dash of salt and pepper to taste

NORI BEANCURD ROLLS;

 4 pcs Nori sheets

4 pcs beancurd sheets

8 crabsticks (can be replaced with carrot or long beans)

Batter (mixed together )

120g self-raising flour

1 egg

120g water

1 tbsp oil

1/2 tsp salt or to taste

dash of pepper

METHOD;

1.  Mix the fish/chicken/sotong paste,waterchestnut and salt in one direction till sticky. Gather paste 

    and hit against base of mixing bowl till spongy. Divide into 4 portions. 

2.  Place the nori sheet on top of  beancurd sheet for the 4 portions and spread the paste on. Arrange             crabstick in the center and roll up tightly.

3.  Steam over high heat for 10 minutes till cooked. Cool.

4.  Deep the rolls in the batter and deep fry till golden brown.

5.  Dish up. Cut into slices. Serve hot with chilli sauce and hot rice. You can also served fry long

    beans as side dish. By using the left over batter for the long beans and deep fry.