The first attempt was a learning lesson ,for once I was meddling with dried beancurd sheets,which I had no idea that it itself is so saltish that it ought to be thoroughly swapped with wet cloth on both sides,ignorant me simply wipe one side ,slab on one big scoop of fillings on it,and rolled it up like a carpet...and plop it into the wok,the end result was nothing to boost about after seeing all the grimaces on their faces,haha..
Fast forward to now,I do think that this chicken roll is worth a try after a 2nd attempt,haha...I wiped both sides thoroughly with wet cloth rinsed in cold water,lower the sodium content of the fillings,add in some mangoes,chestnuts for a refreshing taste and texture..An improvement ,I will say compared to the first one,haha...
Even clover wants to have a go at it..haha..
Tsk tsk,it will be some time before you get to try deep-fried foods,baby...
Heres my version of the roll:
approx.300g chicken fillets
5-6 dried mushrooms,soaked and retain water,sliced mushrooms
approx.200g prawns,shelled,devined,chopped roughly
5-6 water chestnuts,chopped roughly
handful of fresh coriander,chopped
1tbsp 5-spiced powder
1 tsp sugar
pinch of salt
Beancurd sheets
Methods:
1.Mix all ingredients well,pour into a bowl,add in water used to soaked mushrooms.I marinate the ingredients overnight.
2.Cut the beancurd sheets to about 1/2 the length of A4-sized paper,wipe both sides with wet cloth,I keep a bowl of cold water so that I can rinsed the cloth each time I use it.Take care not to tear the sheets,spoon in the filling on one end of the sheet,add in mango slice,roll it up,secure the ends and sides with egg whites and toothpicks,if needed.
3.Deep-fry/Pan fry the rolls,remove the toothpicks after cooking.Drain on absorbent papers before serving.
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