Super Yummy Teochew Crispy Prawn Rolls (Hei Zho) 虾枣 Chinese Prawn & Meat Roll Recipe
Вставка
- Опубліковано 16 вер 2024
- Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Chaoshan cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Teochew cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Chaoshan's and Fujian's culture, language, and their geographic proximity to each other.[1] However, Teochew cuisine is also influenced by Cantonese cuisine in its style and technique.[1]
Teochew is a Chinese dialect group and Teochew people are Han Chinese from the historical Chaozhou prefecture (now the Chaoshan region) of eastern Guangdong province. In modern days, most Teochew people live in Guangdong province, and outside of mainland Chinese in Hong Kong, Malaysia, Thailand, Cambodia, Vietnam, Philippines, Indonesia and Singapore. Of course there are also Teochew in other parts of the world depending on where their ancestors migrate to in the olden days as they left their hometown in order to escape from a series of civil wars during the Jin dynasty (265-420).[info from wikipedia]
This hei zho or fried prawn rolls is a Teochew dish which is also very popular in SIngapore. If you like to make this recipe at home, you can see the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high-quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in Malaysia, the Philippines, Vietnam and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
Follow us on:
UA-cam: / spicenpans
Facebook spicenpans/
Instagram www.instagram/spicenpans
Blog: www.spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Makes 13 rolls (39 small bite size pieces altogether)
1kg of prawns - deshelled & deveined (cut 1/3 of them into bigger chunks and the rest minced)
600g of minced pork (use streaky pork)
3 eggs
2 tablespoons of light soy sauce
2 tablespoons of oyster sauce
1 teaspoon of five spice powder
1 tablespoon of sole fish powder
A bunch of chopped Chinese coriander leaves (or Chinese parsley)
7 tablespoons of cornflour
8 pieces of water chestnut (diced)
2 big pieces of five spice beancurd skin
Some cooking oil (to be brushed on the tray and on the prawn rolls)
Some water (to stick the beancurd skin together when rolling)
Steam the prawn rolls for 15 mins. After you've steamed the prawn rolls, cool them down first then coat them with some cornflour before deep-frying them.
===
If you like this recipe, you might like these too:
10 MIN EASY Thai Glass Noodles w/ Prawns Recipe 泰式冬粉虾
• Super Easy Restaurant ...
Secret Revealed! Super Crispy Chinese Prawn Fritters 炸虾球 Crispy Prawn (Shrimp) Ball Recipe
• Secret Revealed! Super...
How to cook Hong Kong Crispy Garlic Shrimp - Typhoon Shelter Fried Prawns 避风塘炒虾 Chinese Prawn Recipe
• How to cook Hong Kong ...
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Thanks for the video Chef Roland! I tried this recipe today and everyone says it's really good!
Glad that everyone enjoyed it. Thank you so much for using our recipe 🤓🤓🙏🙏
@@spicenpans 12222222222²²2222222222222222222222222222222222²22222222222222222222222211111121122111111222222 the price of the game
Chef Roland, thank you for the best and easiest-to-prepare recipes on the internet.
This dish brings back fond memories of my late grandma as she used to prepare it during Chinese New Year. Thanks.
whenever am homesick, your videos are everything
Awwwww....sayang sayang
Your: “Do Not Envy Me” statement got me really envious... hahaha! Thanks for sharing step by step, explaining everything in detailed. I really appreciate it.
Hehe. Thanks so much!!
I cooked this for this year's reunion My family says yummy. Thank you for the recipe
My grandpa makes his variation of these for me and I absolutely love them. I would recommend everyone make these.
This is the best Hei Zho recipe. I have made Hei Zho at least 5 times since watching this. Thank you Roland.
It is one of the great treasures by Chau Zhou people. My favourite.
Happy cooking!
Wow! Thank you for the recipe and the video. I had these in a Chinese buffet here in my area and I tried looking up the recipe, but could not find anything. The Chinese place called them lobster rolls, so that's what I was looking up for and I keep on getting the American sandwich recipe... THANK YOU!
This is the must have dish for all our family celebrations. Love it!
We love it too! 🤓🤓🤓🤓
Hi Roland, thank you for this recipe. Simple n straight forward. Step by step.
Will definitely do this.
Thank you so much for sharing your recipes . My family has enjoyed many delectable dishes from your recipes. They are so easy to follow. We look forward to watch more videos from you. Please keep them coming. Well done, Roland! You are an amazing cook.
Just by the looks i can tell that they would taste superb!
I'm so glad you do your video in english so we can understand, you are a great chef. Greetings from Italy.
Thank you so much for your kind words 🙏🙏🙏 Happy cooking!
nyummy..look delicious.. Jamie and Roland please upload more originally Chinese cuisine..I love it..thank u
Yes, I love your simplified recipes of the old Chinese dishes - so wholesome for our daily nourishment
Thank you so so much too
Thank you so so much Oma!
OMG, I was exactly thinking of this yesterday!! You read my mind?.....lol... I definitely will make in the next few days. Just bought the skin from Chinese Mart . Thank you so much
Hehe. That’s amazing. Hope you’ll enjoy this recipe. Happy cooking, Shuzhen!
Shuzhen Labrum cereal
I am teochew and my grandmother makes this once in awhile esp during Chinese new year. My favorite dish! Thank you for sharing this recipe my brother from another mother hahaha. Much blessings😊
if in Indonesia it is called hekeng, it really tastes good, my aunt often makes it during Chinese New Year celebrations. Nice, thanks for sharing this menu.
You’re most welcome. Happy cooking
Actually Pontianak hekeng is without pork meat , it’s just prawn and pork lard
I watch all you recipes you should do a kick starter recipe book I love the recipes and have tried most I would buy it all the best 😀
Thank you so much, Ry Bolt. That’s a great boost of our confidence 🙏🙏🙏🙏
Love this channel he makes all these foods look so easy to make. So excited to use all these recipes. Thanks
Excellent! Looks exactly like my local TeoChew noodle restaurant! 👏
Excellent! I do very similar ones but call them Ngoh Hiang. Usually made for CNY dinner. Tks Roland for your straight forward recipe.
Yum! We love ngoh hiang too. Yum yum!!
❤️❤️❤️
Thank you for your the recipe it look delicious I am going to try do make it, I am a third-generation Teochew living in America I'm sure you probably familiar with heritage lost , I do appreciate it once again thank you.
Thank you so much for this Singapore style hay cho. I can't have hay cho without the crispy cornflour coating. The Thai one doesn't have the cornflour coating. There're not many recipes out there for this Singapore style one. Cheers.
This taste so good! Thanks for the great recipe
Very good instructions and easy to follow. Thank you for sharing another great recipe.
I like the combination of prawns 🍤, pork, and water chestnuts 🌰. You presented it in a very methodical manner for your subscribers. Thanks 🙏!
Totally envious! The slowing down to explain how to wrap the rolls was excellent. Will be attempting to make these for the lunar new year! Thank you!
Power💪💪💪yummy 😋 😋 😋
Thanks chef 🙏 🙏 🙏
Thank you so so much too!!
Thank you so much. Used to have them at the old Hokkien restaurant Teck Lim in Singapore (now already closed). Very addictive. I prefer this so much more to the loh bak, which tends to be drier.
I like your cooking, they're simple, clear....and I can learn a lot about cooking. Also, your ingredients are so familiar and easy to find.. I've been wanting to cook this, and your video gives me confident 👍🏻👍🏻 thank you!
One of the hardest things to make but you make it look easy !
Dear chef tk for sharing this wonderful recipe.. It's more or less like penang loh bak maa... 😁😁👍👍
Hey chef, I accidentally came across to your channel, love all your recipes, had followed quite a few now and successful so far, thank you so much for sharing them with us, appreciated! 😁
Your prawn rolls so 👍... I will try making them..thanks Ronald for sharing.
Very detailed and systematic teaching! Gum Xia Sifu❣
Thank you so much 🙏🙏🙏
amazing that after so many years cooking different styles of Asian food, this is the first time I have come across fish powder. Was mystified at first. Doubt I can find this here where I live, but from other comments below I see bonito flakes can be used. Any thoughts on adding fish sauce as another alternative? Itching to try this. I know it would not be authentic but its what I can find locally. I live in Central America and while there are numerous Asian markets around, I have never come across fish powder in any of them. Thank you for your amazing recipes!!
Hi chef
Good day tq the yummy recipe your share 👍
Yes I envy you. Looks really delicious tofu sheet rolls. Good idea to do this dish for the cny. Hope I can find the tofu sheets. Thank you for the recipe sir.
I just cooked this on Sunday and it turn out good and delicious 👍
Glad that you enjoyed it. Thank you so much for using our recipe 🤓🤓🤓
That looks so Yum. Those roll sheet might be hard for me to get. But I'll remember this when I get my hands on it. Thanks Roland.
I'm so inspired!! Off to buy the ingredients now. Loving your video. I'm missing this from the Philippines since living in New Zealand. I'm such a big fan!!
Thank you so so much!!!
Wow thanks chef fr the recipe👍👍
Fr long time i busy with my business until i have no time to watch UA-cam especially ur channel chef..
It's look like we make wanton filling,is it chef😊👍
Is this chicken wrap like at old cheng keng..
It remind me of My cute lovely neighbour ah mah make this and love to give this to me,but she is 100% vegetarian ah mah..she passaway,I miss her so much😢😢
Yum. Yes the filling will be good for wanton too. 👍🏻👍🏻
I made this long time ago while in Manila , recipe from a friend who skipped a few steps needless to say. I have a couple of packages of soybean sheets I bought on a whim a while back ,stored in the freezer. I am going to follow your recipe, to serve as appetizer come holidays.
Hope they turn out as nice as you remembered them to be. Happy cooking, Iris.
GOOD WAY! Nice tip n trick on smashing the prawns! Since I don’t have a blender at home!!
I ate this at a restaurant. ...is one of my favorite specialty dish.
Very tasty, with English and the video to easily follow I can make these, awesome thank you for sharing my friend take care
Awesome 👏
Thank you Roland, my late mum used to made this Prawn Roll for our dinner. Now I pick up cooking just about 10yrs ago. Your cooking inspired me to cook for myself my non Chinese hubby. I seldom eat at Hawker centre , they are not so hygenic and not so tasty. Homecooking is the Best. Thumbs up for Ngoh Hiang/ Prawn Rolls 👍👏🤤😋
You’re most welcome Rebeklim! Now you can continue your moms tradition 👍🏻👍🏻👍🏻
Thank you for sharing. So our next generation can enjoy this.😍
Great recipe!! Glad you call it by it’s proper Teochew name. It’s a traditional teochew dish
It's a traditional Hokkien dish.
I’m just getting into Tofu Skin…I’m excited!
U make me sooo hungry lol😋😋😋..Will try it👍👍👍💖💕💕💕💕💕thank you so much!!
Hehe. Happy cooking!!
. ... , 好慘慘
加加油
Hahaha, very funny at start of video, hot and got burnt, thanks for sharing, Happy New Year 2020 !
Hello i love all your recipes. It inspires me to try new tastes for me from around the world and expand my world view. Very thankful for your videos.
Thank you so much. We’re very thankful to have you too. Happy cooking!
Thank you for the sharing. Looks delicious. Will try making your version. Easy to follow.
My favorite 😍 I love it 😋😋😋😋😋 thank you for your recipe.
I tried this just now and it's yummy. I couldn't find the sole fish powder near my place so substitute with japanese bonito powder.
Hai, Everytime i watching yr channel make me hungry, all yr menu in videos are awesome, Thanks chef for yr recipes 🤤 🥰 ❤️ 👍
Thanks for the video Spice N’ Pans
You’re most welcome 😊
Very similar to Filipino Kikiam. Gonna try this recipe. Bean curd sheets not easy to find though. Any alternative?
Tq . U are honest with your recipes . I like most of them
your cooking videos are so easy to follow😍😍thankyou🙏
I tried your recipe too. It was good 👍 Thank you for the recipe 😋
It looks sôoo yummy ! I wish i'm getting two or three rolls now.... Let's visit the fridge !
Happy cooking, Titane!
Thanks sir, always enjoy your video. my favourite snack, now i can make it myself
Wow😍😍😍 super yummy
Thank you sooo much 🙏🙏🙏
Looks delicious, I'm so hungry right now!! I want to make these ,but I'm not sure if I can get the skin you used to wrap them in . I hope I can order it from Amazon 😀
@David I live in Oregon, in the US, I don't have an Asian store near me at all, I did find them on Amazon, I have ordered them and I'm very excited to try this recipe. Thank you David.
Happy cooking!!!
@@spicenpans 😀❤👍
One of my favourite dishes on our family dining table during CNY
I'm from Thailand. I like your chalnel very much.
Thanks for good idea.
Thank you so much Sirinya!! 🙏🙏🙏🙏
😢Can’t help but envy you 😋😋😋
If omit ground sole fish will the difference of taste be very prominant?
I love this Dish. Can use tapioca flour instead of corn flour? Which of the 2 is better, tapioca flour or potato starch? Or should i just stick with corn flour?
Wow,Thnks Po Sir😊😊😊I Love it😍😍😍
another great recipe,looks delicious 😋
Thanks for sharing looked yummy🤤🙏
thank you very much for your recipe sir
I envy you. Doing some today for Chap Goh Mei 2021 ! :-)
Your explanation is all thumbs up. Thank you
my fav Teochew food :)
Wow yummmy big like
Another great dish many thanks for sharing mate
Hi Ronald. Thanks for sharing the recipe. U were saying, if we want to freeze the wu xiang, we should fried them first. About how long can we keep them frozen? Is it OK if we were to freeze the raw wrapped ones n fried when we want to eat?
Hi Judy. Sorry for our late reply. We would suggest that you fry all of them up first 先苦后甜 then you don’t have to go through the hassle of deep frying each time you wanna eat. Hope this helps. Happy cooking!
Spice N' Pans c
❤ very nice 🌼🦐
wow i love this recipe,looks yummy Sir.. .. i will try this im sure my daughter will love this too.. ❤️❤️❤️ from Philippines
Thank you so much! We hope your daughter will enjoy it.
Where can we buy the bean curd skin in tha Philipines??? Thank you
Thank you for your video.
You’re most welcome. Happy cooking
Wants to eat look yummy yummy
Hehe thank you!!
You are wlcom friend
Hi Roland! I ever seen this b4 but got no idea wat is this until im watching this video. Its Rrawn Rolls🤩👌🏼. Love all ur videos pls keep rolling!!!! can i use others meat like beef , chicken or mutton??? I don't get beancurd skin any others sugestion???
Thank you for sharing chef; look yummy.
I used to make this when i was in singapore.
Yum!!
can you fry them without first steaming them?. It may be a bit dry after being cooked twice.
Hihi. No worries. They won’t be overly dry but yes, you don’t have to steam them if you don’t want to. That’s how we made ngoh hiang ua-cam.com/video/hwOR09poJpA/v-deo.html but you won’t be able to cut them into smaller pieces until you have fried them otherwise the meat filling may drop out.
Sir thank you GodBless 😊😊😊
My God, they look good! I am definateley going to give them a go
Hi, can I omit 1 tbsp Fish Sole Powder? Thank you.
I use ikan bilis powder
@@Wingburner Thanks for the reply
We always do this every Chinese New year ☺️
Hi I love this recipe. Thank you so much
This is some of the best education. Spending over a decade on this is more useful
Thank you so much, John Doe 🙏🙏🙏
nice choice of food I Love your recipe for your cooking.
Hahaha! Beginning of the video, I laughed so much when I see Roland tongue-tied and the timer clicking away all because of the prawn roll!! Yum!
Hehehe. Tick tick tick tick
🙏🏻 thank you one of my faves 😊👏🏻👍🏻