Deep Fried Prawn Roll, or Hei Zho, is a Teochew and Hokkien favourite dish served during Chinese New Year. Similar to Ngor Hiang, this dish contains more prawn and is in the shape of beads. Eat this while it's hot!
Remove the shell and vein from the prawn. Wash and pat dry. Add 1/2 tsp sugar and a pinch of salt to the prawns and set aside for about 15 minutes. Then cut each prawn into 4-5 pieces.
Wash the pork and pat dry. Cut the pork into smaller pieces and chop it with a cleaver or use a mincer to mince it but not too fine.
Remove the skin from the carrot and cut into small cubes.
Use a brush to clean the mud from the water chestnuts. Then remove the skin and cut the water chestnuts into small cubes.
Wash the spring onion and cut into small pieces.
Remove the skin from the shallots and slice it finely.
Wash the cucumber and slice it thinly and put in a bowl of ice cold water. Leave in the fridge for garnishing later.
Wash the parsley and cut it into 3 cm lengthwise and put in the fridge for garnishing.
In a big bowl add in the prawns, minced meat, and other Hei Zho filling ingredients. Mix well with your hands, then slap the prawn mixture a few times into the bowl until it is sticky. Cover it with cling wrap and leave it in the fridge for 1 hour.
Meanwhile, use a damp cloth to wipe the dried bean sheet to remove the salt. Then cut each sheet into 4 long pieces of equal size by folding it into half and another half lengthwise and cutting along the folded line.
Scoop 4-5 tbsp of the prawn mixture on the bean curd sheet to fill the whole length leaving a gap of 3 cm space at both ends. Roll it tightly.
Using some of the prawns mixture and run it along the open edge of the bean curd sheet to seal it. Repeat the process until all the prawn mixture is finished. Each roll should be about 4-5 cm in diameter.
Starting at the centre and working outwards, use butcher's twine to tie a series of loose knots around the roll to form a chain of beads. Cut off the excess twine. The knots should be about 5 cm apart. Finally tie a tight knot at the both ends.
Place the prawn rolls on an oiled stainless plate leaving a gap between the rolls.
Mix the cornflour and rice flour together on a plate and set aside for later use.
In a wok, add in water and bring to a boil. Once boiling, place the prawn roll on the rack and steam for about 15 mins. Meanwhile, prepare the Chilli Dipping Sauce.
Let them cool completely first before removing from the plate otherwise they stick to the bottom of the plate and the skin will break easily.
Cut the roll along the knotted section and remove the twine. Then coat the cut prawn rolls with the flour mixture.
In a wok, heat up 3-4 cups of oil over high heat. Once the oil is heated up, lower the heat to medium.
Shake off the excess flour from the prawn roll and slowly lower them into the oil. Fry until golden brown, turning them using a pair of long kitchen tongs to ensure even cooking.
Place the prawn roll onto a plate lined with kitchen towel to drain off the excess oil.
Garnish with parsley and cucumber. Best serve with black sweet sauce and Thai chilli dipping sauce while they are piping hot.
Wash and cut the cucumber in half and remove the centre core. Cut the cucumber into tiny cubes.
Remove the skin from the garlic and chopped it finely
Pour the Thai chilli sauce into a bowl. Add in all the other ingredients to enhance the sauce for dipping.