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Five-Spice Meat Roll Recipe

Five-Spice Meat Roll Recipe

Five-Spice Meat Roll Recipe

Ingredients :

    • Chicken – 600 g, minced
    • Small prawns (shrimps) – 300 g, shelled, cleaned and minced
    • Crab meat – 240 g
    • Carrot – 10-cm piece, coarsely minced
    • Fresh water chestnuts – 6, peeled and coarsely minced
    • Dried Chinese mushrooms – 5, soaked to soften and coarsely minced
    • Spring onions (scallions) – 2–3, chopped
    • Egg – 1/2, beaten
    • Plain (all-purpose) fl our – 1 Tbsp
    • Dried bean curd skin (fu pei) – 1 large sheet, cut into 30 x 12.5-cm pieces
    • Egg white – 1/2, beaten
    • Cooking oil for deep-frying

Seasoning

    • Five-spice powder – 1/2 tsp
    • Salt – 1/2 tsp
    • Ground white pepper – 1/2 tsp
    • Light soy sauce – 1/2 Tbsp
    • Sesame oil – 1/2 Tbsp

Method :

    1. Combine chicken, prawns, crab meat, carrot, water chestnuts, mushrooms and spring onions. Mix with seasoning ingredients, egg and plain fl our. Leave for 1 hour.
    2. Put some marinated meat mixture in the centre of each bean curd sheet and roll up into rolls 4-cm in diameter. Seal edges with a little egg white. Repeat with remaining meat and bean curd skin sheets.
    3. Place rolls in a steamer over rapidly boiling water and steam for 12 minutes. Cut rolls into 2.5-cm slices with a sharp knife.
    4. Heat oil for deep-frying in a wok until hot and fry fi ve-spice roll slices until light golden brown. Serve hot with chilli sauce.

Preparation time : 30 minutes
Cooking time : 20 minutes
Serves 6–8