12 June 2012

Fish Paste Bean Curd Roll

Healthier Choice Time: Fish Paste Bean Curd Roll 

This method of making this bean roll is almost identical to Ngor Hiong (五香), but the difference is I never use Five Spice Powder and Pork Fats. I guess most of us are healthy conscious so I decided to use Fish paste cum lean meat. This is definitely a healthier choice to try on. Happy trying.

Making of 10 rolls
10 to 15 Bean Curd Sheets (Cut size of 10 x 10 cm)
Ingredients on Fillings:

300g    Fish Paste (using Mackerel Fish)

100g    Mince Meat (using 1 piece Muscle Pork Meat)

100g    Prawn (Diced)

50g     Carrot (Diced)

50g     Mushroom (Diced)

50g     Water Chestnut (Diced)


1 tsp corn flour

1 tsp shitake mushroom sauce

1/2 tsp light soya sauce

1 tsp sesame oil

Salt and pepper


1.      Marinate mince meat with corn flour, shitake mushroom sauce and light soya sauce. Set aside.

2.      Dice prawns and marinate with salt and pepper. Set aside

3.      Dice carrot, chestnut and mushroom. Set aside

4.      Dilute a tsp of salt with 3 tbsp of water. Set aside.

5.      Wet your hands with the salt water during preparing Fish Paste using the Scoop and dump method

6.      Mix well fish paste with mince meat, prawns, carrot, water chestnuts and mushrooms

7.      Place the bean curd sheet, arrange fillings and roll it up

8.      Finish the end part of the bean curd roll with a bit of water. This is to prevent it will open during frying     

9.      Heat up oil, fry till brown

10.  Serve with Thai Chili sauce. : )


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