Five Spice Bak Kian (Minced Pork Rolls)
Besides minced pork, chopped jicama (or water chestnut), carrot and green onion are added to enhance the texture and flavour, as well as the nutritional value of this dish. If you like prawn, you may replace some minced pork with minced prawn.
Rate
Ingredients
Ingredients for pork filling:
- 500 g minced pork
- 100 g jicama chopped
- 50 g carrot chopped
- 20 g green onions chopped
- 1 ½ tsps ground pepper
- ¾ tsp fine salt
- 2 tsps fine sugar
- 1 ½ tsps five spice powder
- 2 tsps cornstarch
- ½ tsp sesame oil
Other ingredient:
- 10 pcs unsalted beancurd skin 18 cm x 20 cm
Instructions
- Combine ingredients for pork filling in a mixing bowl, mix with hand for about 3 minutes until well blended. Set aside to marinate for 20 minutes.
- Divide the filling into 10 equal portions.
- Put 1 portion of pork filling onto 1 piece of beancurd skin. Wrap the filling with beancurd skin. Brush the beancurd skin end with some water. Seal the pork roll properly.
- Cut each pork roll into 5 small pieces.
- Preheat 600 ml of cooking to 160°C, turn to medium heat. Deep-fry the bak kian pieces until golden brown, stirring occasionally to distribute the heat evenly.
- After removing from heat, put the fried bak kian on a strainer ladle to strain the oil.
- Transfer the bak kian to kitchen towels to absorb the oil.
Video
Notes
The nutritional value is for 1 roll.
This recipe yields 10 minced pork rolls, cut each into 5 small pieces.
The unsalted beancurd skin used in this recipe (if you use salted beancurd skin, reduce the amount of fine salt added to pork filling).
Nutrition (per serving)
Calories: 232kcalCarbohydrates: 19gProtein: 14gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 36mgSodium: 207mgPotassium: 189mgFiber: 2gSugar: 4gVitamin A: 863IUVitamin C: 8mgCalcium: 61mgIron: 2mg
Tried this recipe?Let us know how it was!
Rate this recipe
Click to rate