Hei Zho ,A Delicious Delight of Teochew Cuisine

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Hei Zho ,A Delicious Delight of Teochew Cuisine

Hei Zho ,A Delicious Delight of Teochew Cuisine

Hei Zho, also known as fried prawn rolls, is a classic dish of Teochew cuisine that has been enjoyed for generations. Originating from the Chaoshan region in eastern Guangdong province in China, this dish is a testament to the fusion of flavors that characterizes Teochew cuisine.

Teochew cuisine is a blend of the best of Fujian cuisine, particularly Southern Min cuisine, and Cantonese cuisine. The Teochew people, who are Han Chinese from the historical Chaozhou prefecture in Guangdong province, have spread their cuisine far and wide through their widespread migration to countries such as Hong Kong, Malaysia, Thailand, Cambodia, Vietnam, Philippines, Indonesia, and Singapore.

The hei zho, a staple of Teochew cuisine, is loved for its crispy exterior and juicy interior. To make this dish at home, all you need is a high-quality non-stick pan, and a list of ingredients that we have included for your reference.

You can find these pans at major departmental stores in Singapore, as well as in other countries like Malaysia, the Philippines, Vietnam, and Indonesia.

the hei zho is a delicious dish that showcases the unique flavors of Teochew cuisine. Whether you’re a food lover or a seasoned chef, we encourage you to try this dish and experience the fusion of flavors that make Teochew cuisine so special.


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 ingredients
– 1kg of prawns, deshelled & deveined (1/3 cut into bigger chunks and the rest minced)
– 600g of minced pork (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 brush the tray and on the prawn rolls)
– Some water (to stick the beancurd skin together when rolling)

 instructions
– Cut bean curd sheet into smaller sheets, each about 20 x 15 cm (8 x 6 in). Set aside.
– Prepare filling by shelling and de-veining the prawns. Wash and drain before processing into a paste in a blender. Mix in squid paste and seasoning ingredients.
– Add the rest of the filling ingredients and mix well.
– Lay a sheet of trimmed bean curd skin on a clean flat surface. Spoon filling along the lower edge of bean curd skin and roll up the filling into a long and slightly flattened cylinder. Repeat until all ingredients are used up. Steam for 7 minutes over high heat.
– Cut each steamed roll into six equal pieces.
– Coat each piece with potato starch and deep-fry until golden brown.
– Serve immediately with sweet dark soy sauce.

 

tips

1. For best results, make sure your prawns are very lightly coated with cornflour and not over-battered or it will become soggy and greasy.

2. Make sure to deep fry the prawn rolls until they are golden brown and crisp.

3. For a perfect balance of flavours, combine Sriracha mayonnaise with sweet chili sauce.

nutritions

Hei Zho Crispy Prawn Rolls typically contain around 250 calories per 100g, with 15g of protein, 17g of fat and 25g of carbohydrates. The main nutrients in these prawn rolls are sodium, potassium, vitamin E, iron and zinc.

substitution

If you cannot find Hei Zho Crispy Prawn Rolls, a possible substitution would be to make a larger version of the rolls with egg roll wrappers. To make these, mince the prawns and mix them with the pork, eggs, soy sauce, oyster sauce, five spice powder, sole fish powder, coriander leaves, cornflour, and diced water chestnuts. Then, take an egg roll wrapper and put some of the mixture in the center of the wrapper, brush some cooking oil on the edges, fold up the edges to form a rectangle, and seal with some water. Brush some more cooking oil on top of the roll and place on a greased baking sheet. Bake for about 15 minutes at 375 degrees Fahrenheit or until golden brown.

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