I have so long did not have this Hei Zho 虾枣 which is one of the Hokkien common dish serve during CNY. I remember my mother did cook this dish when i was young, sometime she also made crab version called as Ching Zho 蟹枣. But don't know since when she has stopped making this dish during CNY but instead she made the Hokkien meat balls which is nice too.
Actually prawn roll ingredients are similar like the normal Ngor Hiong ( flavoured mince meat wrapped with tofu skin). But prawn roll has more prawn added.
And this method also difference from Ngor Hiong, by tie the prawn roll into segment by segment
This prawn roll is crunchy if you take it while hot, and juicy inside, yum yum.
Hei Zho or Prawn Rolls 虾枣*makes 20pcs1 large sheet of tofu skin (for making Ngor Hiong type)250g prawns (medium), peeled and deveined, lightly chopped100g minced pork40g mackerel fish paste4 water chestnut, peeled and minced1 clove garlic, chopped1 spring onion, chopped
¼ onion, chopped15g carrot, chopped1/2tsp salt1/4tsp Chinese five spices powder1tsp sugar1/2tsp sesame oil1/2tsp soy sauceWhite pepperMethod
- Mix all ingredients in a mixing bowl except tofu skin, mix till gluey.
- Cut tofu skin into half, then fold each into half again. Lightly rub them with a damp, clean cloth to soften them (also remove salt as some tofu skin contains salt).
- Fill each tofu skin with the prawn mixture lengthwise and roll up the sheet to form a log (use flour batter (flour mix with water) to seal the end). Use grass strand (if you have left over from making Bak Chang) or you can use kitchen twine, tie the head then tie segment by segment, about 1” each.
- Steam the entire prawn rolls log for 15mins. Keep aside to let it cool. Remove the grass strand, then cut into pieces.
- Dust with some rice flour, deep fry in hot oil (medium flame) till golden brown. Serve hot or warm, with chili dipping sauce.
Recipe by Sonia a.k.a Nasi Lemak Lover