D'Open Kitchen

COOKING FOR THE SOUL

Teochew Prawn Roll (Hae Chor)

Name: Teochew Prawn Roll (Hae Chor)
Prep time: 30 min
Cook time: 15 min
Ingredients: 400 g Prawn Meat; 300 g Minced Pork; 1 qty Egg; 3 tbsp Corn Flour; 2 tbsp Soya Sauce; 1 tbsp Sesame Oil; 5-6 pcs Water Chesnut; 1 tbsp Spring Onion; 1 tbsp Coriander; 1 tsp Five Spice Powder; 1 tsp White Pepper; 1 pack Beancurd Skin; 1/2 cup Corn Flour (for coating); 1 pot Oil (for deep frying); 2 tbsp Corn Starch Solution (for sealing)

Recipe by

Trish yee

Teochew deep fried prawn roll aka hae chor is an iconic dish Teochew cuisine. It is usually served along with a sweet sauce. By the look of it, it does resembles the Hokkien Ngoh Hiang. Both are made using prawn and meat mixture and is wrapped using beancurd skin. Except that Teochew version has more prawns than meat.

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Prep Time 30

Cook Time 15

Course Appetizer

Cuisine Singapore

Servings rolls

Calories 290 kcal

Equipment

Steamer
Deep Fryer
Tongs
Mixing Bowl
Steaming Dish

Ingredients

400 g Prawn Meat
300 g Minced Pork
1 qty Egg
3 tbsp Corn Flour
2 tbsp Soya Sauce
1 tbsp Sesame Oil
5-6 pcs Water Chesnut
1 tbsp Spring Onion
1 tbsp Coriander
1 tsp Five Spice Powder
1 tsp White Pepper
1 pack Beancurd Skin
1/2 cup Corn Flour for coating
1 pot Oil for deep frying
2 tbsp Corn Starch Solution for sealing

Instructions

Peel and devein the prawns. Chopped them up into chunks.
In a large mixing bowl, add pork, prawns, water chestnut, coriander, spring onions, egg and corn flour.
Season with five spice powder, white pepper powder, sesame oil and soya sauce. Mix well.
Cut the beancurd skin into rectangular size, about 11 x 8 cm.
Use a slightly damp paper towel and wipe excess salt on the bean curd skin gently.
Place about 3 tbsp of meat mixture onto the beancurd skin.
Roll tightly and fold in the edges and securing the ends using corn starch solution.
Steam over high heat for 8-10 mins.
After the rolls come to cool completely, cut into 3-4 cm portions.
Coat in corn flour.
Deep fry in hot oil at 180c until golden brown.
Drain excess oil away using kitchen towel.
Serve with plum sauce.

Video

https://dopenkitchen.com.sg/humix/video/YYYFZQk5s52

Notes

For the meat, go for a slightly fattier minced pork for better flavour
Always wipe off the excess salt on beancurd skin else it will taste too salty
Always wait for the steamed prawn roll to cool down to room temperate before cutting
Pair with plum sauce when serving

Nutrition

Serving: 1rollCalories: 290kcal

Keyword deep fried, meat, snacks, teochew

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.