Go Heung 五香肉卷

 Go Heung 五香肉卷  

Original recipe taken from: https://www.youtube.com/watch?v=NYc8tLHzUbc

SERVING:

12 rolls of Go Heung  

INGREDIENTS:

1 packet of less salty beancurd skin (RM2 from Gan Ah Huat Melaka) 

550g minced pork (more fats, the better ; 6:4) 

250g coarsely chopped prawns 

150g diced water chestnuts (I used jicama = sengkuang) 

30g diced carrots 

3 pieces mushroom (soaked and diced) 

50g minced shallots (about 7 or 8) 

30g chopped spring onion (about 3 stalks) 

MARINATION: 

1 egg

2 teaspoons five spice powder 

1 teaspoon salt

1 teaspoon sugar

1 teaspoon pepper

1 tablespoon sesame oil 

1 tablespoon shaoxing wine (I used homemade grape wine) 

1 tablespoon oyster sauce

3 tablespoons plain flour 

2 tablespoons fish sauce

STEPS

1. Prepare all ingredients. Marinate and mix until gluey paste is formed. The help of food processor will speed up the work. You may reserve some of the prawns in bigger chunks at the end for some biting texture) 
2. Cut the beancurd skin into 12 pieces. Wipe the beancurd skin with damp cloth to remove excess saltiness. 
3. Wrap 2 tablespoons  of marinated meat into the beancurd skin. Leave two edges about 2 fingers length empty. Wrap up left and right and roll the entire thing. 
4. Steam with oil cloth layered at the bottom of the tin with cold water medium fire for 18 minutes. 
5. Cool off the rolls and deep fry in oil. Otherwise, you can store them in freezer after they cool off. 

NOTES:

I think this recipe can be duplicated easily. Also, you can always change the prawns to fish if you prefer. It is quite a versatile recipe. The seasoning is good enough and no need any adjustment.