{"id":11334,"date":"2018-02-14T20:42:43","date_gmt":"2018-02-14T12:42:43","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=11334"},"modified":"2018-11-08T13:46:21","modified_gmt":"2018-11-08T05:46:21","slug":"prawn-roll-hei-zho","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/prawn-roll-hei-zho\/","title":{"rendered":"Deep Fried Prawn Roll (Hei Zho)"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-12401 size-full\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Landscape-1-1.jpg\" alt=\"Deep Fried Prawn Roll (Hei Zho) on white plate with dipping sauces at the side\" width=\"680\" height=\"408\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Landscape-1-1.jpg?v=1592144347 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Landscape-1-1-600x360.jpg?v=1592144347 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Landscape-1-1-300x180.jpg?v=1592144347 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h1><\/h1>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>Fried prawn rolls, or Hei Zho, is a very popular dish at Zichar stalls. It is very similiar to <a href=\"http:\/\/theburningkitchen.com\/ngor-hiang-recipe\/\">Ngor Hiang<\/a> except that it contains more prawn than meat and it is usually tie up into segments, resembling a chain of beads, whereas Ngoh Hiang resembles sausage. That&#8217;s why Hei Zho is sometimes known as Fried Prawn Balls, while Ngoh Hiang is also known as Spiced Sausage.<\/p>\n<p>When I was living in Thailand, I was surprised to find that Hei Zho is also a &#8216;must have&#8217; dish in any Thai Teochew restaurants. Their Hei Zho has lots of crab meat in it, which gives it a somewhat different and delicious taste and texture.<\/p>\n<p>I really enjoyed the Thai sweet chilli dip that Hei Zho is usually served with in Thailand, so I have included this as an additional dipping sauce with the usual sweet sauce commonly used.<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"alignnone wp-image-12406 size-full\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Portrait.jpg\" alt=\"Deep Fried Prawn Roll (Hei Zho) on white plate with dipping sauces behind\" width=\"680\" height=\"1133\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Portrait.jpg?v=1592144346 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Portrait-600x1000.jpg?v=1592144346 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Portrait-180x300.jpg?v=1592144346 180w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Portrait-408x680.jpg?v=1592144346 408w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li><strong>There&#8217;s more prawns<\/strong> than ngor hiang in Hei Zho, which means that the texture is more springy!<\/li>\n<li><strong>The Thai version has crab meat<\/strong>, boosting the seafood flavour of the dish.<\/li>\n<li><strong>Thai sweet chilli compliments well<\/strong> with the savouriness of the fried hei zho!<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE HEI ZHO?\u00a0<\/span><\/h1>\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-text\">\n<ol>\n<li>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.<\/li>\n<li>Wash the pork and pat dry.\u00a0Cut the pork into smaller pieces and chop it with a cleaver or use a mincer to mince it but not too fine.<\/li>\n<li>Remove the skin from the carrot and cut into small cubes.<\/li>\n<li>Use a brush to clean the mud from the water chestnuts. Then remove the skin and cut the water chestnuts into small cubes.<\/li>\n<li>Wash the spring onion and cut into small pieces.<\/li>\n<li>Remove the skin from the shallots and slice it finely.<\/li>\n<li>Wash the cucumber and slice it thinly and put in a bowl of ice cold water. Leave in the fridge for garnishing later.<\/li>\n<li>Wash the parsley and cut it into 3 cm lengthwise and put in the fridge for garnishing.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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\u00a0tightly.<\/li>\n<li>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.<\/li>\n<li>Starting at the centre and working outwards, use butcher&#8217;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.<\/li>\n<li>Place the prawn rolls on an oiled stainless plate leaving a gap between the rolls.<\/li>\n<li>Mix the cornflour and rice flour together on a plate and set aside for later use.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Cut the roll along the knotted section and remove the twine. Then coat the cut prawn rolls with the flour mixture.<\/li>\n<li>In a wok, heat up 3-4 cups of oil over high heat. Once the oil is heated up, lower the heat to medium.<\/li>\n<li>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.<\/li>\n<li>Place the prawn roll onto a plate lined with kitchen towel to drain off the excess oil.<\/li>\n<li>Garnish with parsley and cucumber. Best serve with black sweet sauce and Thai chilli dipping sauce while they are piping hot.<\/li>\n<\/ol>\n<p><img decoding=\"async\" class=\"alignnone wp-image-12403 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Landscape.jpg\" alt=\"Deep Fried Prawn Roll (Hei Zho) on white plate with dipping sauces at the side\" width=\"680\" height=\"408\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Landscape.jpg?v=1592144346 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Landscape-600x360.jpg?v=1592144346 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Landscape-300x180.jpg?v=1592144346 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\"><\/div>\n<p>&nbsp;<\/p>\n<h1 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\"><span style=\"color: #ad0922;\">HOW TO MAKE THAI SWEET CHILLI SAUCE<\/span><\/h1>\n<div class=\"wprm-recipe-instruction-text\">\n<ol>\n<li>Wash and cut the cucumber in half and remove the centre core. Cut the cucumber into tiny cubes.<\/li>\n<li>Remove the skin from the garlic and chopped it finely<\/li>\n<li>Pour the Thai chilli sauce into a bowl. Add in all the other ingredients to enhance the sauce for dipping.<\/li>\n<\/ol>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-12405 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Portrait-1.jpg\" alt=\"Deep Fried Prawn Roll (Hei Zho) on white plate with dipping sauces behind\" width=\"680\" height=\"1209\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Portrait-1.jpg?v=1592144346 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Portrait-1-600x1067.jpg?v=1592144346 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Portrait-1-169x300.jpg?v=1592144346 169w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Portrait-1-382x680.jpg?v=1592144346 382w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Do not mince the prawn.<\/strong> It is better to cut it into pieces so you will still be able to taste the flavour and texture of the prawn.<\/li>\n<li><strong>Do not overmince the pork<\/strong> until it become mushy and powdery.<\/li>\n<li><strong>Do not smash the water chestnut.<\/strong> Simply cut it into small cubes to retain its crunchiness.<\/li>\n<li><strong>Slap the prawn mixture onto the bowl<\/strong> to help firm it up by binding the ingredients together.<\/li>\n<li><strong>Leave the prawn mixture in the fridge<\/strong> to make it firmer and easier to handle.<\/li>\n<li><strong>Put the cucumber in ice cold water<\/strong> to make it very crunchy and more refreshing to go along with the deep-fried hei zho.<\/li>\n<li><strong>Scoop out one teaspoon of the prawn mixture onto a sauce plate and microwave<\/strong> for a 15 seconds to taste it first and adjust the seasoning accordingly before rolling it, which I always do.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO CLEAN BEANCURD SHEETS<\/span><\/h1>\n<ol>\n<li><strong>Use a damp cloth to clean the bean curd sheet<\/strong> on both sides as it is coated with a layer of salt for preservation purposes otherwise it will be super salty and your effort will be wasted.<\/li>\n<li><strong>While cleaning, be very gentle<\/strong> as the sheet breaks easily. Cleaning it with a damp cloth also helps to soften the sheet so that it is not so brittle and easier to roll.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">HOW TO ROLL PRAWN ROLLS<\/span><\/h1>\n<ol>\n<li><strong>Ensure the prawn mixture is rolled in tightly<\/strong> so that there are no air gaps between the prawn mixture and the sheet. Air bubbles may cause the bean curd skin to balloon and burst during frying, and the filling will fall out.<\/li>\n<li><strong>Do not tie the roll too tightly<\/strong> or it will breaks. Just simply squeeze the roll to create a waist then tie the knot.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">STEAMING TIPS<\/span><\/h1>\n<ol>\n<li><strong>leave a gap between the rolls when steaming<\/strong> or they will stick to one another during steaming and it will be difficult to separate them without breaking the skin.<\/li>\n<li><strong>Oil the steaming plate before putting the roll in<\/strong>\u00a0or the skin will get stuck and break when removing it. Alternatively, you can place a banana leaf on the rack to prevent the skin from sticking to the rack.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">FRYING TIPS<\/span><\/h1>\n<ol>\n<li>Make sure the oil is not extremely hot when placing the roll into it as the bean curd skin will get burnt easily. It is best is to test the heat by placing one prawn roll in first, and then adjust the heat accordingly.<\/li>\n<li>There is no need to fry prawn roll over too high heat. The prawn roll is already cooked so the purpose of deep frying it to give it a nice golden brown colour and crisp.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">STORING TIPS<\/span><\/h1>\n<ol>\n<li><strong>After steaming, store some of the prawn rolls in the freezer<\/strong> if you wish. You can take it out anytime to fry, or simply make this ahead for a party.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: Skip the egg in the Hei Zho filling mixture<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>: Ensure you use gluten free condiments.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<\/ul>\n<h2><\/h2>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <span style=\"text-decoration: underline;\"><a href=\"#video\">VIDEO<\/a><\/span> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-11335\" class=\"wprm-recipe-container\" data-recipe-id=\"11335\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Landscape-2.jpg?v=1592144346\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Landscape-2-150x150.jpg?v=1592144346\" class=\"attachment-150x150 size-150x150\" alt=\"Deep Fried Prawn Roll (Hei Zho): Hei Zho is a Teochew and Hokkien favourite dish served during the Chinese New Year. It is similar to Ngor Hiang except that it contains more prawn and is in the shape of beads, wherea Ngoh Hiang resembles sausage.\u00a0\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Landscape-2-150x150.jpg?v=1592144346 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Landscape-2-300x300.jpg?v=1592144346 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Landscape-2-100x100.jpg?v=1592144346 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Prawn-Roll-Hei-Zho-Landscape-2-320x320.jpg?v=1592144346 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Deep Fried Prawns Roll (Hei Zho )<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; 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stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Side Dish<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">fried prawn rolls, hei zho<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours\" aria-hidden=\"true\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">35<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">35<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hours<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-11335 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"11335\" aria-label=\"Adjust recipe servings\">8<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">290<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">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.&nbsp;Eat this while it's hot! <br><\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/11335\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"11335\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-11335-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"11335\" data-servings=\"8\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">sheet<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Dried Bean Curd Skin<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">for deep frying<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Corn flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">for deep frying<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Rice Flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">for deep frying<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">HEI ZHO FILLING<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Kg <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Medium Size Prawns<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">A<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pinch<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">to marinate prawn<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">to marinate prawn<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Kg<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pork Neck (Wu Hua Rou)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Carrot<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">10-12<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water Chestnuts<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">12<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Shallots<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">sprig<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Spring Onion<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Corn flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 \u00bd<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 \u00bd<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Five Spice Powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#lightsoysauce\" class=\"wprm-recipe-ingredient-link\">Light Soy Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 \u00bd<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Egg<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Beaten<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">A<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">dash<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pepper<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#sesameoil\" class=\"wprm-recipe-ingredient-link\">Sesame Oil<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Optional<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">CHILLI DIPPING SAUCE<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Bowl <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Thai Chilli Sauce<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Cockerel Brand<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cucumber<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Medium size<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cloves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">White Vinegar<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">OTHER DIPS AND GARNISHES<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">sprig<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Parsley<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">for garnishing<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cucumber<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">for garnishing<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sweet Sauce<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">for dipping<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-11335-instructions-container wprm-block-text-normal\" data-recipe=\"11335\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD (1H 35 MIN, 35 Min Active Time)<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11335-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the pork and pat dry.&nbsp;Cut the pork into smaller pieces and chop it with a cleaver or use a mincer to mince it but not too fine.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the skin from the carrot and cut into small cubes.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Use a brush to clean the mud from the water chestnuts. Then remove the skin and cut the water chestnuts into small cubes.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the spring onion and cut into small pieces.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the skin from the shallots and slice it finely.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the cucumber and slice it thinly and put in a bowl of ice cold water. Leave in the fridge for garnishing later.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the parsley and cut it into 3 cm lengthwise and put in the fridge for garnishing.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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 <span>tightly.<\/span><\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-0-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-0-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-0-13\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the prawn rolls on an oiled stainless plate leaving a gap between the rolls.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-0-14\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Mix the cornflour and rice flour together on a plate and set aside for later use.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11335-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cut the roll along the knotted section and remove the twine. Then coat the cut prawn rolls with the flour mixture.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a wok, heat up 3-4 cups of oil over high heat. Once the oil is heated up, lower the heat to medium.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the prawn roll onto a plate lined with kitchen towel to drain off the excess oil.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Garnish with parsley and cucumber. Best serve with black sweet sauce and Thai chilli dipping sauce while they are piping hot.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD FOR CHILLI DIPPING SAUCE <\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11335-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash and cut the cucumber in half and remove the centre core. Cut the cucumber into tiny cubes.<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the skin from the garlic and chopped it finely<\/span><\/div><\/li><li id=\"wprm-recipe-11335-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pour the Thai chilli sauce into a bowl. Add in all the other ingredients to enhance the sauce for dipping.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-11335\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/><div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/yKhc2nH-tVw?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h4><span style=\"color: #ad0922\">COOKING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Do not mince the prawn.<\/strong> It is better to cut it into pieces so you will still be able to taste the flavour and texture of the prawn.<\/li>\n<li><strong>Do not overmince the pork<\/strong> until it become mushy and powdery.<\/li>\n<li><strong>Do not smash the water chestnut.<\/strong> Simply cut it into small cubes to retain its crunchiness.<\/li>\n<li><strong>Slap the prawn mixture onto the bowl<\/strong> to help firm it up by binding the ingredients together.<\/li>\n<li><strong>Leave the prawn mixture in the fridge<\/strong> to make it firmer and easier to handle.<\/li>\n<li><strong>Put the cucumber in ice cold water<\/strong> to make it very crunchy and more refreshing to go along with the deep-fried hei zho.<\/li>\n<li><strong>Scoop out one teaspoon of the prawn mixture onto a sauce plate and microwave<\/strong> for a 15 seconds to taste it first and adjust the seasoning accordingly before rolling it, which I always do.<\/li>\n<\/ol>\n<span style=\"display: block;\">\u00a0<\/span>\n<h4><span style=\"color: #ad0922\">HOW TO CLEAN BEANCURD SHEETS<\/span><\/h4>\n<ol>\n<li><strong>Use a damp cloth to clean the bean curd sheet<\/strong> on both sides as it is coated with a layer of salt for preservation purposes otherwise it will be super salty and your effort will be wasted.<\/li>\n<li><strong>While cleaning, be very gentle<\/strong> as the sheet breaks easily. Cleaning it with a damp cloth also helps to soften the sheet so that it is not so brittle and easier to roll.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">HOW TO ROLL PRAWN ROLLS<\/span><\/h4>\n<ol>\n<li><strong>Ensure the prawn mixture is rolled in tightly<\/strong> so that there are no air gaps between the prawn mixture and the sheet. Air bubbles may cause the bean curd skin to balloon and burst during frying, and the filling will fall out.<\/li>\n<li><strong>Do not tie the roll too tightly<\/strong> or it will breaks. Just simply squeeze the roll to create a waist then tie the knot.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">STEAMING TIPS<\/span><\/h4>\n<ol>\n<li><strong>leave a gap between the rolls when steaming<\/strong> or they will stick to one another during steaming and it will be difficult to separate them without breaking the skin.<\/li>\n<li><strong>Oil the steaming plate before putting the roll in<\/strong>\u00a0or the skin will get stuck and break when removing it. Alternatively, you can place a banana leaf on the rack to prevent the skin from sticking to the rack.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">FRYING TIPS<\/span><\/h4>\n<ol>\n<li>Make sure the oil is not extremely hot when placing the roll into it as the bean curd skin will get burnt easily. It is best is to test the heat by placing one prawn roll in first, and then adjust the heat accordingly.<\/li>\n<li>There is no need to fry prawn roll over too high heat. The prawn roll is already cooked so the purpose of deep frying it to give it a nice golden brown colour and crisp.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">STORING TIPS<\/span><\/h4>\n<ol>\n<li><strong>After steaming, store some of the prawn rolls in the freezer<\/strong> if you wish. You can take it out anytime to fry, or simply make this ahead for a party.<\/li>\n<\/ol><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">290<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">10<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">39<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">9<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">364<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1547<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">293<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">695<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">9.7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">208<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3.7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>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.\u00a0<\/p>\n","protected":false},"author":4,"featured_media":12406,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[14,34,103,63,1349,26,1003,28,31,1206,995,20,1508,1500,40,1493,1495,1497,1512,484,1496,1511,991,29,47,11],"tags":[1527,1528,466,360,1529],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Deep Fried Prawn Roll (Hei Zho) - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Deep Fried Prawn Roll, or Hei Zho, is a Teochew and Hokkien favourite similar to Ngor Hiang, except that it contains more prawns!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theburningkitchen.com\/prawn-roll-hei-zho\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Deep Fried Prawn Roll (Hei Zho) - 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