Deep-Fried Prawn Rolls (Hei Zho)

Method25 steps

1. 1

   Step 1: Peel and devein the 1 kg medium prawns, then pat dry. Mix with the ½ tsp sugar and pinch of prawn-marination salt. Refrigerate at 4°C (40°F) or below for about 15 minutes while preparing the other ingredients, then cut each prawn into 4–5 pieces.

   Refrigerate prawn marinade · 15 minUses 1 kg medium prawns, to peel and devein · 1 pinch salt, for the prawns · ½ tsp sugar, for the prawns

2. 2

   Step 2: Pat the ½ kg pork neck dry, cut into small pieces and mince coarsely with a cleaver or mincer. Keep the minced pork cold until mixing the filling.

   Uses ½ kg pork neck, to mince coarsely

3. 3

   Step 3: Wash and peel the half carrot, then cut it into small cubes.

   Uses ½ carrot, to peel and finely dice · Clean water, as needed to wash and scrub the vegetables and parsley

4. 4

   Step 4: Scrub the 10–12 fresh water chestnuts clean, peel them and cut into small cubes.

   Uses 10–12 fresh water chestnuts, to scrub, peel and dice · Clean water, as needed to wash and scrub the vegetables and parsley

5. 5

   Step 5: Wash the sprig of spring onion (1 sprig) and finely chop it.

   Uses 1 sprig spring onion, to wash and chop · Clean water, as needed to wash and scrub the vegetables and parsley

6. 6

   Step 6: Peel and finely slice the 12 shallots.

   Uses 12 shallots, to peel and finely slice

7. 7

   Step 7: Wash the whole garnish cucumber (1) and thinly slice it. Put the slices in a bowl of ice-cold water and refrigerate until serving.

   Uses 1 cucumber, to thinly slice for garnishing · Clean water, as needed to wash and scrub the vegetables and parsley · Ice-cold water, as needed to soak the sliced garnish cucumber

8. 8

   Step 8: Wash the parsley (1 sprig), cut into roughly 3 cm lengths and refrigerate in a separate clean container for garnishing.

   Uses 1 sprig parsley, to wash and cut into 3 cm lengths · Clean water, as needed to wash and scrub the vegetables and parsley

9. 9

   Step 9: In a large bowl, combine the prepared prawn pieces with their marinade, minced pork, diced carrot and water chestnuts, chopped spring onion and sliced shallots. Add the separate 1 tbsp filling cornflour, 1½ tsp filling oil, 1½ tsp five-spice powder, 2 tsp light soy sauce and 1½ tsp filling salt. Beat in the one egg, and add the optional dash of pepper and 1 tsp sesame oil if using. Mix thoroughly and slap the mixture against the bowl a few times until sticky. Cover and refrigerate at 4°C (40°F) or below for 1 hour.

   Firm prawn-roll filling in refrigerator · 60 minUses Only the cut marinated prawn flesh, excluding shells · Coarsely minced pork neck · Only the peeled diced carrot, excluding peel and wash water · Only the peeled diced water chestnuts, excluding peel and wash water · Only the chopped spring onion, excluding wash water · Only the sliced shallots, excluding skins · 1 tbsp cornflour, for the filling · 1½ tsp oil, for the filling

10. 10

    Step 10: While the filling chills, gently wipe both sides of the dried bean-curd sheet with a clean damp cloth to remove surface salt and soften it. Fold the one sheet in half lengthways and then lengthways again, and cut along the folds to make four long equal strips.

    Uses 1 sheet dried bean-curd skin, to cut into four long equal strips · Clean water, as needed to dampen the cloth for wiping the bean-curd sheet

11. 11

    Step 11: Work with one prepared bean-curd strip at a time, keeping unused filling refrigerated. Spread about 4–5 tbsp chilled filling along its length, leaving roughly 3 cm clear at each end. Roll snugly without air gaps, using only as much filling as lets the strip close securely.

    Uses One of the four prepared bean-curd strips per roll · About 4–5 tbsp chilled filling per roll, reduced only if needed to close securely

12. 12

    Step 12: Run a little of the same chilled filling along the open edge to seal each roll. Repeat with the four supplied strips. The author’s guide is about 4–5 cm diameter; keep the skin intact and the filling snug. Promptly refrigerate or freeze any filling left after the four rolls are sealed, for separate thorough cooking.

    Uses Only the four filled rolls as they are assembled, excluding unused filling · A little additional chilled filling to seal the roll edges

13. 13

    Step 13: Starting at the centre of each roll and working outwards, use food-safe butcher’s twine to tie loose knots about 5 cm apart, forming a chain of beads. Squeeze a gentle waist before tying each knot so the skin does not split. Tie both ends tightly and trim the excess twine.

    Uses Only the four sealed prawn rolls, excluding retained raw filling

14. 14

    Step 14: Lightly grease a stainless-steel steaming plate with the separate plate oil. Arrange the tied rolls with gaps between them so the skins do not stick together. Keep cold until steaming.

    Uses Four tied prawn rolls · Oil, just enough to grease the steaming plate

15. 15

    Step 15: Mix the separate 1 cup coating cornflour and ¼ cup rice flour on a plate. Set aside for coating after steaming and cooling.

    Uses 1 cup cornflour, for coating the steamed rolls · ¼ cup rice flour, for coating the steamed rolls

16. 16

    Step 16: Wash the separate half cucumber for the dipping sauce, remove its centre core and finely dice it.

    Uses ½ medium cucumber, to core and finely dice for the dipping sauce · Clean water, as needed to wash and scrub the vegetables and parsley

17. 17

    Step 17: Peel and finely chop the two dipping-sauce garlic cloves.

    Uses 2 cloves garlic, to peel and finely chop for the dipping sauce

18. 18

    Step 18: Mix the half bowl Thai chilli sauce with the prepared diced cucumber, chopped garlic and 1 tsp white vinegar. Keep the dipping sauce covered and refrigerated until serving.

    Uses ½ bowl Thai chilli sauce (source: Cockerel brand), for the dipping sauce · Only the diced sauce cucumber, excluding core and wash water · Only the chopped sauce garlic, excluding skins · 1 tsp white vinegar, for the dipping sauce

19. 19

    Step 19: Add water below the steaming rack in a wok and bring to a full boil. Set the plate of rolls on the rack, cover and steam for about 15 minutes from steady steam. Maintain the water level with hot top-ups if needed. Before removing the plate, check the ground-pork filling reaches 71°C (160°F), with the prawn pieces opaque throughout; continue steaming if needed.

    Steam prawn rolls until fully cooked · 15 minUses Water, as needed below the steaming rack, with hot top-ups if needed · Prawn rolls on their lightly greased, spaced steaming plate

20. 20

    Step 20: Let the fully cooked rolls cool completely on their plate until they release easily; lifting them too soon can tear the skins. Cool promptly and keep the total time outside refrigeration within 2 hours, or 1 hour if the room is above 32°C (90°F). If not frying promptly, refrigerate at 4°C (40°F) or below.

    Uses Only the fully steamed rolls on their plate, excluding external steaming water

21. 21

    Step 21: Lift the cooled rolls, cut through the knotted sections into beads and remove every piece of twine. Coat the cut pieces with the prepared cornflour–rice-flour mixture, shaking off loose excess before frying.

    Uses Only the cooled cooked rolls, leaving any plate liquid behind · Coating flour as needed to cover the cut rolls, leaving loose excess behind

22. 22

    Step 22: Heat the single 3–4 cup frying-oil bath in a wok, then lower the heat to medium. Test with one coated roll piece; the oil should sizzle without quickly burning the bean-curd skin.

    Uses 3–4 cups oil, for the shared frying bath · One coated cooked roll piece for testing the frying oil

23. 23

    Step 23: Continue frying the test piece and carefully add more coated roll pieces in uncrowded batches. Fry over medium heat until crisp, golden and hot through, turning with long tongs for even colour. If the cooked rolls were refrigerated before frying, reheat their centres to 74°C (165°F). Repeat in the same oil with the remaining coated pieces.

    Uses Heated shared frying-oil bath with the first test piece · Remaining coated cooked roll pieces, excluding the test piece and loose coating flour

24. 24

    Step 24: Lift the fried roll pieces onto a clean kitchen-towel-lined plate to drain.

    Uses Only the fried prawn-roll pieces from all batches, leaving the frying bath behind

25. 25

    Step 25: Drain the chilled sliced garnish cucumber. Arrange the hot crispy roll pieces with the prepared parsley and cucumber. Serve promptly with the prepared Thai chilli dip and the 3 tbsp ready black sweet dipping sauce.

    Uses Only the drained crispy roll pieces · Only the prepared parsley garnish, excluding wash water · Only the cold sliced garnish cucumber, leaving its soaking water behind · Prepared Thai chilli dipping sauce, as desired · 3 tbsp ready black sweet sauce, for dipping