makes
10
prep
20 minutes
cook
10 minutes
difficulty
Easy
makes
10
serves
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 kg pork fillet, trimmed
- 225 g can water chestnuts, finely chopped
- 4 garlic cloves, finely chopped
- 2 onions, finely chopped
- 2 leeks, white part only, finely chopped
- 2 tbsp Chinese five-spice
- 1 tbsp caster sugar
- 50 g (⅓ cup) tapioca flour (see Note)
- 2 eggs, beaten
- 35 g (¼ cup) plain flour
- 50 g packet Malaysian dried bean curd sheet (see Note)
- vegetable oil, to deep-fry
Instructions
Cut pork into 10 cm slices and place in a large bowl. Add water chestnuts, garlic, onions, leeks, five-spice, sugar, tapioca flour, eggs and ½ tsp salt, and mix well to combine.
Place plain flour and 60 ml water in a small bowl and stir together to form a thick batter.
Dip dried bean curd sheet in a tray of hot water for 5 seconds, then carefully unfold on a large work surface (the sheet will unravel until it’s tissue-thin.) Cut into 15 cm x 20 cm rectangles. Repeat until you have 10 rectangles.
Divide pork mixture among rectangles, placing mixture at one end, leaving a 2 cm border from the bottom and sides. Brush borders with batter, then roll up, folding in the sides as you go, to form a 3 cm-thick roll, brushing end with batter and pressing to seal.
Fill a large wok one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, fry rolls, turning, for 4 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel. Slice each roll on the diagonal into 4. Serve hot.
Notes
• Tapioca flour is available from selected supermarkets and Asian food shops.
• Malaysian dried bean curd sheets are available from Asian food shops.
As seen in Feast magazine, Feb 2012, Issue 6.
Photography by Anson Smart.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
