These are a family specialty: "Hae Zhor", or Hokkien Prawn Rolls.



My grand-aunt does it the traditional way: wrapping prawn meat, water chestnut and minced pork in membrane derived from pigs' organs. It may sound gruesome, but some sausages also utilise the same natural membrane as a casing. First, it has to be steamed to ensure the ingredients are cooked. It is then coated in batter and deep fried to a crispy golden brown!


Hae Zhor in batter ready for deep-frying!


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1 comments:

Tiantianchi said...

It's been a long time since I have eaten hae chor wrapped with pig's caul. They look awesomely delicious. :D