Meat Roll

Name: Meat Roll
Yield: 10 pax
Ingredients: 8 pieces Bean curd sheet (8”×11”); ½ cup Cooking oil; 16 stick Crab stick; 600 g Boneless chicken thigh, minced; 220 g Prawns, minced; 100 g Water chestnut, chopped; 20 g Dried shitake mushroom, soaked and chopped; 10 g Dried hard black fungus, soaked and chopped; 100 g Carrot, chopped; 50 g Dried small scallop, soaked and chopped; 2 batang Spring onion, thinly sliced; 2 sudu besar Wheat flour; 1 ½ sudu besar TUMIX® Chicken Stock; 1 sudu keci AJI-SHIO® Flavoured Pepper; 1sudu besar Soy sauce; 2 sudu keci Oyster sauce; ½ sudu kecil Sugar; ½ sudu kecil Salt; 1 sudu kecil Sesame oil

10 pax

Watch The Cooking Video

Ingredients

8 pieces	Bean curd sheet (8”×11”)
½ cup	Cooking oil
16 stick	Crab stick

Ingredients A: filling

600 g	Boneless chicken thigh, minced
220 g	Prawns, minced
100 g	Water chestnut, chopped
20 g	Dried shitake mushroom, soaked and chopped
10 g	Dried hard black fungus, soaked and chopped
100 g	Carrot, chopped
50 g	Dried small scallop, soaked and chopped
2 batang	Spring onion, thinly sliced
2 sudu besar	Wheat flour
1 ½ sudu besar	TUMIX® Chicken Stock
1 sudu keci	AJI-SHIO® Flavoured Pepper
1sudu besar	Soy sauce
2 sudu keci	Oyster sauce
½ sudu kecil	Sugar
½ sudu kecil	Salt
1 sudu kecil	Sesame oil

Method

Mix all ingredients (A) until well combined.
Scoop 2 ½ heaped tablespoon onto one bean curd sheet. Flatten it and place the crab stick.
Roll in lengthwise halfway, fold the sides and roll to seal securely.
Repeat step 2 & 3 with the rest of the bean curd sheet.
Place the roll in steamer and steam for 10 minutes. Take it out, let it cool down.
Heat the cooking oil, pan-fry the rolls until golden.
Slice it slanting and ready to serve.

Tips

After the meat roll has been steamed, it can be kept frozen for later eating.