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Five-Spice Meat Roll

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Five-Spice Meat Roll

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

Ingredients :

600g chicken, minced
300g small prawns (shrimps), shelled, cleaned and minced
240g crab meat
10cm piece carrot, coarsely minced
6 fresh water chestnuts, peeled and coarsely minced
5 dried Chinese mushrooms, soaked to soften and coarsely minced
2-3 spring onions (scallions), chopped
1/2 egg, beaten
1 tablespoon plain (all-purpose) flour
1 large sheet dried bean curd skin, cut into 30 x 12.5cm pieces
1/2 egg white, beaten
cooking oil for deep-frying

Seasoning
1/2 teaspoon five-spice powder
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 tablespoon light soy sauce
1/2 tablespoon sesame oil

Method :

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

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