Super Yummy Teochew Crispy Prawn Rolls (Hei Zho) 虾枣 Chinese Prawn & Meat Roll Recipe
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- Опубликовано: 15 окт 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.
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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.
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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.
This is the best Hei Zho recipe. I have made Hei Zho at least 5 times since watching this. Thank you Roland.
Hi chef
Good day tq the yummy recipe your share 👍
I cooked this for this year's reunion My family says yummy. Thank you for the recipe
Just by the looks i can tell that they would taste superb!
Thanks for the video Spice N’ Pans
You’re most welcome 😊
Hi Roland, thank you for this recipe. Simple n straight forward. Step by step.
Will definitely do this.
My grandpa makes his variation of these for me and I absolutely love them. I would recommend everyone make these.
Your prawn rolls so 👍... I will try making them..thanks Ronald for sharing.
I’m just getting into Tofu Skin…I’m excited!
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!
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!
It is one of the great treasures by Chau Zhou people. My favourite.
Happy cooking!
thank you very much for your recipe sir
This taste so good! Thanks for the great recipe
Roland, can I jus take the whole prawn roll and jus roll on the cornstarch and fried them possible?
One of the hardest things to make but you make it look easy !
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 👍🏻👍🏻👍🏻
whenever am homesick, your videos are everything
Awwwww....sayang sayang
Excellent! Looks exactly like my local TeoChew noodle restaurant! 👏
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 tried your recipe too. It was good 👍 Thank you for the recipe 😋
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!!
GOOD WAY! Nice tip n trick on smashing the prawns! Since I don’t have a blender at home!!
Dear chef tk for sharing this wonderful recipe.. It's more or less like penang loh bak maa... 😁😁👍👍
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!
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!!
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.
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.
Tq . U are honest with your recipes . I like most of them
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 🤓🤓🤓
Very good instructions and easy to follow. Thank you for sharing another great recipe.
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!
I ate this at a restaurant. ...is one of my favorite specialty dish.
This is the must have dish for all our family celebrations. Love it!
We love it too! 🤓🤓🤓🤓
I like the combination of prawns 🍤, pork, and water chestnuts 🌰. You presented it in a very methodical manner for your subscribers. Thanks 🙏!
Thanks for sharing looked yummy🤤🙏
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.
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 🙏🙏🙏🙏
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.
Love this channel he makes all these foods look so easy to make. So excited to use all these recipes. Thanks
My favorite 😍 I love it 😋😋😋😋😋 thank you for your recipe.
Wow,Thnks Po Sir😊😊😊I Love it😍😍😍
your cooking videos are so easy to follow😍😍thankyou🙏
Chef Rola d, can I fry in Air Fryer after steaming?
Hello! If I don't have access to Sole fish powder, what can I substitute it with?
Can I use hondashi? Or chicken powder?
hi, what's the difference betw Hei Zho & ngoh hiang? if we want to freeze it, should freeze it after you steam it or after deep fry? can use Air fryer to deep fry? Thank you!
nice choice of food I Love your recipe for your cooking.
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?
Hi can check if the 1kg of prawns is weight after desheling? Or gross weight before desheling
I envy you. Doing some today for Chap Goh Mei 2021 ! :-)
wow so delicious, I LOVE this food
One of my favourite dishes on our family dining table during CNY
We always do this every Chinese New year ☺️
Hi, What’s the difference between ngo hiang and prawn rolls? And can I use spring roll wrapper instead?
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😊
Very similar to Filipino Kikiam. Gonna try this recipe. Bean curd sheets not easy to find though. Any alternative?
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! 😁
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!
another great recipe,looks delicious 😋
When reheating frozen hei zho in the airfryer, do we let it thaw completely first or airfry the hei zho frozen? How about in the oven? Frozen or thawed
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.
What sauce do you normally dip it with? Thanks for this video!!
You can deep with dark sweet sauce 甜酱
Dear chef , we fry first before we put in the freezer or after the steam .Thank you
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'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!
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???
May I know which brand of beancurd skin you bought? I tried making today using sun kee but the beancurd skin just crumbles into bits when approached haha
Roland, is the 1 kg prawn used the nett weight or with shells on? Thank you. Want to make this for CNY
Your explanation is all thumbs up. Thank you
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.
Nice, thanks for sharing.
Very detailed and systematic teaching! Gum Xia Sifu❣
Thank you so much 🙏🙏🙏
Hello,早晨呀，我是香港的一个婆婆，刚刚睇到你的宝贵視频，好想跟住来做，好想食呀！旡奈你說英文，字幕也是英文，其实这个应该是中国好香口的食物，你是外国住的吗？是中国人吗？我为有慢慢杳字典学英文了。祝你和家人健康，平安快乐！
哈咯吴婆婆。妳好。多谢妳看我们的视频。是啊。我大部分的祖先是中国人。外祖父是韩国人。不过我从细只学讲普通话和福建话。也因为看港剧而学会一点粤语。我好佩服妳不断学习的精神。真的很令人佩服。希望妳身体健康，幸福快乐。
Hi,非常感谢你回复我，好开心❤️呀！如果你在外国，应该是晚上吗？何解会咁快回复我？我是73 岁的婆婆，我是潮州人，福建话有点似潮州话的，现在手机有很多功能，婆婆会用番譯功能，将英文轉中文咁就明白了，谢谢你没有討厭我这个婆婆，很快给回复信息，你很有禮貌，再次感谢你，有机会再联系啦！拜拜👋🏻
Hi 吴婆婆。我忘了同你讲我是新加坡人。在疫情爆发之前，我和老婆都经常过去香港公干。吴婆婆，你那么有心留言给我们，我们看到的话一定还会回答。❤️ 妳是潮州人。在香港有得吃虾枣吗？新加坡很多地方都有卖。下次你来这里旅游，可以试一试。
Wow! This looks good. Could I use fish sauce instead of swordfish powder? Or maybe crunch up some Ikan bills (Malaysian small dried fish)?
Good afternoon. May I know if it is possible to oven bake after steaming the heizo, instead of deep frying? Will they taste just as good?
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 😀❤👍
Very tasty, with English and the video to easily follow I can make these, awesome thank you for sharing my friend take care
Awesome 👏
Hey Roland, can you please confirm if you use corn flour or cornstarch for this?
Thank you for the sharing. Looks delicious. Will try making your version. Easy to follow.
Thanks for sharing....💖💝
Great recipe!! Glad you call it by it’s proper Teochew name. It’s a traditional teochew dish
It's a traditional Hokkien dish.
Wow yummmy big like
😢Can’t help but envy you 😋😋😋
Hello
I cannot find fresh bean curd sheet at 99, any recommendation please.
Where can I buy the tofu skin. I like the one you used. Some of the wrappers are so brittle that keeps on breaking. Thank you.
Thanks for the vdo. It looks yummy.
my fav Teochew food :)
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!!
❤️❤️❤️
Hi, May I know which brand of five spice powder do you use? When I fry my ngoh hiang, the oil gets black very quickly and therefore the bean curd skin gets black spots - not nicely brown
Very nice Thank you for the receipt
Hahaha, very funny at start of video, hot and got burnt, thanks for sharing, Happy New Year 2020 !
Thanks sir, always enjoy your video. my favourite snack, now i can make it myself
What can I substitute for dried sole fish powder? Ikan bilis powder?
Thanks
Another great dish many thanks for sharing mate
Hi, may I know 1kg prawn is b4 removing shell and head. Tk u
Can i make more portion, freeze the? I will steam and fry the portion i need when i want to eat it?
Hi Sharon. That’s exactly what we did. We steamed everything. Fried everything then let them cool down before freezing them. Whenever we feel like eating, we just pop them in the airfryer. Hope this helps.
Wow thanks chef fr the recipe👍👍
Fr long time i busy with my business until i have no time to watch RUclips 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. 👍🏻👍🏻